Elegance and balance in the glass! Well structured notes of licorice, cocoa, cherries and blueberries defy a sweet background and are also found on the palate. The Tancredi shows full, captivating and exceptionally resistant. Its aromas of wood are perfectly integrated, as well as the soft tannins.
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Type: Red - Doc Contessa Entellina
Alcohol level: 13,5-14% vol.
Grapes Nero d'Avola 70%, Cabernet Sauvignon 30%.
Trained in the counter-espalier system and pruned in spurred cordon. Average planting density, 5,000 rootstocks per hectare (2,204 an acre), production of about 5.0 tons per hectare (2.23 tons an acre). Terrain of medium consistency.
Vinification: The estate harvests Cabernet Sauvignon at the end of August and the beginning of September and Nero d'Avola in the first decade of September. The grapes are vinified in stainless steel with maceration of the skins in the must for about 12 days at a temperature of 26-30° C. (79-86° F.). When the malolactic fermentation is entirely completed, the wine is racked into French-oak barrels, most of them new. After about 18 months, the wine is fined in the bottle at least six months more.
Description: The two varieties fuse in fine style. The Cabernet gives the Nero d'Avola a touch of mint, enriching its already substantial supply of scents. Notes of licorice, cacao, cherries and bilberries stand out against a sweetish background.
Food matches: With grilled or roasted red meats, imposing roasts, kid and lamb. Aged cheeses, like Ragusano. Porcini (boletus mushrooms), rabbit and polpettone (meat loaf).
Two dishes Cosce di coniglio alla maggiorana (haunches of rabbit with marjoram). Pappardelle (wide noodles) al Bagoss (an aged cheese from the valleys around Brescia).
Serve: When served in large, relatively tall goblets with wide mouths, the wine can be uncorked a few minutes before serving; otherwise open the bottle two hours earlier. Excellent at 18°C. (64° F.).
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