Cerasuolo di Vittoria D.O.C.G. Maskaria – Terre di Giurfo

TECHNICAL PROFILE

  • APPELLATlON OF ORIGIN: Cerasuolo di Vittoria D.O.C.G. (Denomination of Controlled Origin Garanted).
  • TYPE OF WINE: Red.
  • GRAPE SOURCE: Licodia Eubea (CT).
  • VARIETAL: 40% Frappato, 60% Nero d’Avola.
  • VINEYARD YEAR: 1998.
  • YIELD PER HECTARE: 8 tons.
  • CULTIVATION SYSTEM: Espallier.
  • PLANTING DENSITY: 4000 / 5000 plants per hectare.
  • HARVEST PERIOD: End of september.
  • VINIFICATION: In red with maceration on skins.
  • FERMENTATION TANKS: Stainless-steel, 150 hl. capacity.
  • FERMENTATION TEMPERATURE: 25° / 28°C.
  • AGEING: Refining in stainless-steel, followed in bottle.
  • BOTTLING PERIOD: Early march.
  • MACERATION PERIOD: 10-15 days on skins.
  • ALCOHOL CONTENT: 13.50% vol.
  • AGEING CAPACITY: 4-5 years.
TERROIR
  • ALTITUDE: 500 meters above sea level.
  • MICROCLIMATE: Rainy winters moderate temperatures, and dry hot summers.
  • SOIL: Medium texture soil tending to compact, interspersed whit limy tufa.
ORGANOLECTIC PROFILE
  • COLOR: Deep cherry red.
  • BOUQUET: Ethereal, with notes of blackberry and raspberry.
  • TASTE: Pleasant and harmonic, slightly tannic and velvety.
  • SERVING TEMPERATURE: 16 – 18°C.
  • FOOD TO PAIR WITH: Elaborated meat dishes, roasts, stewed meats, and seasoned cheeses.
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