Production Area: Sambuca di Sicilia (Agrigento). Selection of the best organic grapes, with low yeald per ha. After a very long fermentation with skin contact to extract colour, body and aromas, the wine is pressed; 50% of the it is aged in barriques e 50% in concrete tanks for about 6 months, where it undergoes malolactic fermentation. The wine is then bottled to preserve the fruit flavours.
Deep ruby; the bouquet is full of red and dark fruits, spicy and balsamic (eucalyptus) hints, notes of oak; full body wine with very long aftertaste; it is ready to drink now but it has a shelf life of 8 years. Best served with: It matches perfectly well with medium aged cheese, red meat, game
Blood plum and cherry, pepper, creamed honey from some oak, I assume, smattering of smoky dried herb and black pudding (or sanguinaccio if you’d rather). Medium bodied, crisp, smoky herbal, but creamy red fruits too, quite bloody, spicy, all kinds of things, ripe strawberry and pepper on a solid finish. A bit different. With food, best, of course. Tasted: Aug 19; Alcohol: 13%; Price: $23; Closure: Screwcap; Drink: 2019-2022; Rated: 90 Points; Gary Walsh; The Wine Front
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