Il Rosso 'Nkantu
IGP (Indicazione Geografica Protetta) Terre Siciliane
Grapes used: Nero D'Avola (50%) - Merlot (30%) - Cabernet Sauvignon (20%).
The grapes are placed exclusively in trays after harvesting.
Harvest: Throughout September.
Bottling: Various batches.
FERMENTATION
Method: Maceration in stainless-steel fermenting vats.
Temperature: 24-26°C.
Duration: 6-12 days.
Malolactic: Yes.
Oak aging: 1/3 of the wine for around 8 months.
Barrel type: 2.000-liter and 5.000 liter oak barrels.
TASTING NOTES
Intense ruby-red color. Assertive fragrance with red-berry notes to the fore.
Warm, polished and dry on the palate.
ACCOMPANIMENT
Suitable for drinking throughout the meal, it is an excellent accompaniment to meat-based dishes, grilled dishes, game and hard cheeses.
Available bottle size: 750 and 375 ml.
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.
