Majo San Lorenzo Miceli

Description: Produced 100% from our own Castelvetrano estate cabernet sauvignon and merlot grapes. The most up-to-date viticultural management of these vineyards result in exceptional fruit. After the maceration on the skins, the wine undergoes 12 months' oak barrel-ageing and further 6 months in stainless steel. 
This vintage produced 18,800 bottles of Majo San Lorenzo. 
Ageing potential: At least 8 years 
Storage: On its side at 12-14°C 
Serving temperature: 18-20°C 
Glass: Balloon 
Serving suggestions: With red meat, hearty main courses, and aged cheeses. 
Production area: The winery-owned Tenuta di Castelvetrano. Located in the Contrada Dimina, it covers some 33 hectares. 
Training method: Espalier 
Pruning method: Spur-pruned cordon-trained 
Vineyard density: av. 4,600 vines/ha 
Soils: Loose, chalky soils 
Vineyard aspect: South-West 
Weather: Dry, mediterranean 
Harvest: At the beginning of October 2002 
Must analysis: 22°Babo 
Yield per hectare: 46 q 
Yield per vine: 1 kg 
Vinification: Traditional red-wine fermentation, temperature-controlled at 24°C., with cultured yeasts. 
Skin contact period: 10 days 
Malolactic fermentation: Totally developed 
Maturation in wood: 12 months in 300 liters oak barrels 
Ageing: 6 months in stainless steel tanks 
Alcoholic content: 14,5% vol. 
Total acidity: 4,8 g/l 
pH: 3,6 
Residual sugar: 2 g/l 
Oenologist: Filippo Di Giovanna 
Visual: Intense ruby red 
Nose: Spicy, broad, wild berries and morello cherry 
Palate: Robust, aromatic, velvety 
Finish: Long-lingering, with notes of hazelnut, black cherry and morello cherry 

Bottled in Sciacca by Wineries Miceli Srl - Palermo - Italy