The slopes of Mount Etna have always been the perfect habitat for Nerello Mascalese, in terms of both maturation and aromatic expression. Làvico, produced here in the enchanting Vajasindi estate, sums up Nerello Mascalese’s decisive and slightly wild character in a refined manner and is a true expression of its territory of origin and the volcano.
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CLASSIFICATION - Typical Geographical Indication Sicily (IGT).
1ST YEAR OF PRODUCTION - Vintage year 2003.
PRODUCTION AREA Central-Eastern Sicily, on the slopes of Mount Etna, to the right of the Alcantara Valley, town of Castiglione di Sicilia,Vajasindi estate.
SOIL - Volcanic.
ALTITUDE - From 600 to 800 meters msl.
VINEYARDSBush-trained for Nerello Mascalese and counter-espalier trained for Merlot. High density of plants per hectare (more than 4,000) and with a low yield per plant.
CLIMATE - Cold and snowy winters with cool springs and dry summers.
VINTAGE - By hand, at full ripening (end of September – mid October).
VINIFICATION Destemming of the grapes, traditional maceration for 7-8 days at 26° - 28° C. and then malolactic fermentation.
AGEING - At least 12 months in small fine oak casks.
REFINEMENT - After bottling, for at least six months in cool wine cellars for the perfect fusion of the organoleptic features.
TASTINGColor - ruby red with garnet red highlights.
Aroma - fragrant, intense, spicy and complex and rich in sensations, hints of fruit and vanilla well-blended together.
Flavor - good structure, elegant and personality, liveliness and austere tannins, persistent.
ALCOHOL CONTENT - 13.0 v %.
MEAN PRODUCTION PER YEAR - 60,000 750-ml bottles and 1,000 1.500-ml magnum bottles.
SERVING TEMPERATURE - 17° - 18° C.
RECOMMENDED GLASS Fine, transparent, wide, long-stemmed glass.
RECOMMENDED WITH Especially with red meat dishes with fragrant flavors, but it also matches well with game birds and cheeses.
PRESERVATION Bottle laid in a very cool room (15° - 17° C.), not too moist.
LIFE - More than 5 years if kept in cellars with suitable conditions.