Barbazzale Rosso Cottanera

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Barbazzale Rosso Cottanera

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The Company's autochthonous red wines are Nerello Mascalese and Cappuccio, traditionally produced around Mt. Etna, alongside with the international Merlot, Syrah, Cabernet Sauvignon, Cabernet Franc and Mondeuse. The white wines include, the autochthonous Inzolia and Carricante, and the international Viogner.

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Vines: 90 % Nerello Mascalese 10% Nero d'Avola 

Soil: prevalently lavic 

Production: 10 t/ha 

From the growth: cordon spur 

Vinification: different pump-over per day 

Maceration: traditionally short for Nerello Mascalese longer for Nero d’Avola 

Ageing: malolactic fermentation in steel and successively about 50% is aged in barriques for 4 months 

Colour: steals bright 

Nose: fruit, floral 

Palate: full-bodied, tannin 

Analytic data: alcohol 13.5°, pH 3.40, total acidity 7 g/l 

Characteristics: good steals bright with fragrant perfumes of small red fruit, raspberries and blackberries and flowers of field. 

Food Pairing Suggestions: soup of fish and skewers of meat

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Barbazzale Rosso Cottanera

Barbazzale Rosso Cottanera

The Company's autochthonous red wines are Nerello Mascalese and Cappuccio, traditionally produced around Mt. Etna, alongside with the international Merlot, Syrah, Cabernet Sauvignon, Cabernet Franc and Mondeuse. The white wines include, the autochthonous Inzolia and Carricante, and the international Viogner.

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