CLASSIFICATION - Typical Geographical Indication Sicily (IGT).
GRAPE VARIETY - Nerello Mascalese
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.
VINEYARDS - Bush-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.
TASTING - Color: 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 - 13.5 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.
Originally bottled by DUCA DI SALAPARUTA Spa MARSALA (TP) ITALY