Agro di Trapani - Estate Pianoro Cuddìa
Type of soil: Limestone clay
Exposure: South - South/West (200 mt. s.l.m.)
Guyot pruning counter-attack
Plants per hectare: 5,000/6,000
Yield per hectare: 6,400/6,700 kg
Manual collection. 3rd Decade of September - 1st Decade of October
Fermentation temperature: 26 degrees-28 degrees Celsius
Fermentation period: 14 days
Traditional in red in thermocontrolled stainless steel tubs
Malolactic fermentation: Turn
Refinement: 10-12 months in oak barriques French
Refinement in bottle: About 6 months
Harvest produced: 2001
Service temperature: 18 degrees Celsius
Color: Dark purple ruby and deep
Smell: The excellent raw material from which it derives gives us a nose of extraordinary finesse and complexity where you can feel delicious scents of marasca, blackberry and plum jam, crossed by shades that evoke cloves, ginger, juniper berries, ink, liquorice.
Palate: On display is an architecture of aristocratic elegance and Mediterranean opulence, denoting a vital and crunchy fruit, well supported by an acidity never over the top, calibrated, velvety and enveloping tannins, dynamic and of great charm.
Characteristics: From a rare and endangered grape, Perricone, a wine that is not afraid of comparisons in character and personality, clear, sharp and sensual, warm and juicy, of exceptional drink, which has the privilege of not resembling anyone.
Pairings: We see it very well in union with the pecorino and overcooked cannelloni of castrato, the rigatoni with the pajata, the venison stew, the pork shank in the oven, the truffle pheasant, with the ox fillet in spice sauce. Among the cheeses, preferable those seasoned with compact paste.
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Jurisdiction: 6830 Chiasso
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