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
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
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