Il Rosso 'Nkantu
IGP (geschützte geographische Angabe) Sizilien
Trauben: Nero d'Avola 50% - Merlot 30% - Cabernet Sauvignon 20%.
Die Trauben werden zur Gänze in Kisten geerntet.
Weinlese: Den gesamten Monat September.
Flaschenabfüllung: Verschiedene Chargen
GÄRUNG
Methode: Einmaischen im Inoxstahlgärkessel.
Temperatur: 24° - 26° C.
Dauer: 6 - 12 Tage.
Apfelsäure: Ja.
Verfeinerung im Eichholz: 8 Monate für circa 1/3 des Weins.
Fässer: Eichholzfässer zu 2.000 und 5.000 l.
ORGANOLEPTISCHE EIGENSCHAFTEN
Intensive rubinrote Farbe. Entschlossener Duft mit Nuancen roter Früchte.
Warm, elegant und trocken im Geschmack.
SERVIERVORSCHLÄGE:
Ein Wein für ein gesamtes Menü, ausgezeichnet zu Grillfleisch, Wild und Hartkäsesorten
Nero d'Avola: Considered the most Sicilian red berry wine. It is also the best know and requested around the world. Its presence on the island dates back to the Phoenician period but its cultivation began thank to the Greeks.
Merlot: Originally from Gironde. Merlot arrived to Italy in 1880 and thanks to its ability to adapt easily it soon became, along with Chardonnay, one of the most renowned and cultivated vine variety.
Cabernet Suavignon: Originally from the area near Bordeaux, it is surely one of the most renowned vine variety. Born spontaneously from a cross between Cabernet Franc and Suavignon Blanc, it is characterized by the incredible adaptability to any kind of soil.
