Perricone is a rare indigenous variety, widespread in western Sicily.
Difficult, grumpy but complex and fascinating.
Cultivated in dry conditions, with low yields per hectare, it gives a great red wine, with excellent longevity.
Harvest period: first ten days of October
Vinification system: maceration with the skins for 15 days, with inoculation of selected Sicilian indigenous yeasts
Vinification and aging in stainless steel silos at a controlled temperature for 10 months
Malolactic fermentation done
Alcoholic degree: 13% vol.
Colour: inky ruby red, almost blue
Nose: balsamic notes of cherry. licorice
cocoa and coffee powder
Taste: marked and graceful tannins, consistent
with the nose. Very long finish
Serving temperature: 18/20 ° C