Corvo Rosso, a classic Sicilian wine, is produced from Sicilian vines cultivated on warm, sunny hills. Aged in oak barrels it is distinguished by its round, full-bodied and persistent flavour
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CLASSIFICATION - Typical Geographical Indication Sicily (IGT).
GRAPE VARIETY - Nero d’Avola, Pignatello and Nerello Mascalese.
1st YEAR OF PRODUCTION
It is one of the Company’s two traditional wines; its bottling started in 1824, the year in which the company was established.
Central and eastern Sicily in the provinces of Agrigento and Caltanissetta, on soils and in microclimates with a traditional vocation for quality red grapes.
SOIL- Mixed, with traces of active lime.
ALTITUDE - From 50 to 350 meters msl.
Upward or bush-trained, medium-high plant density per hectare (4,000 plants).
CLIMATE - Insular, Mediterranean, tending to hot, dry.
By hand, from the 2nd week of September to the 1st week of October.
Traditional fermentation with maceration on the skins for about 6-8 days. Devatting, soft pressing and malolactic fermentation.
At least 10 months in large fine oak barrels and then in glass-lined vats.
MATURING - Two months in bottle at controlled temperature.
Colour - lively ruby-red with garnet red highlights.
Aroma - intense, complex, fruity, with a scent of morello cherry, airy and pleasant. Flavour - dry, full, pleasantly winy, balanced, full-bodied and persistent.
ALCOHOL CONTENT - 12.5 v %.
MEAN ANNUAL PRODUCTION
3,500,000 750-ml. bottles, 450,000 375-ml. bottles, 1,500 1,500-ml. magnum bottles, 1,000 3,000-ml. double magnum bottles and 500 5,000-ml. imperial bottles.
SERVING TEMPERATURE - 17°-18° C.
RECOMMENDED GLASS - Transparent, medium-stemmed glass.
Excellent with grilled meat, roast meats, wildfowl and medium-aged cheeses.
STORING - Very cool (13° - 15° C.) room, not too moist.
LIFE - More than 5 years if kept in cellars with suitable conditions.