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Cerasuolo di Vittoria – Santa Tresa

Feudo Di Santa Tresa

Cerasuolo di Vittoria – Santa Tresa

Savoury edge, jammy strawberry fruit flavored organic red wine with a medium concentration. A hint of spicy notes with a green touch on the finish. This is a DOCG organic red wine (Denominazione di Origine Controllata e Garantita) which means that the wine producers followed the strictest regulations possible to make that wine. The wine was tested a committee that then guarantees the geographic authenticity of the wine and its quality.

Nero d’Avola, Frappato grapes from Sicily

Alcohol level of 13.5%

Italian organic red wine.

16.00

Cerasuolo di Vittoria – Santa Tresa

Savoury edge, jammy strawberry fruit flavored organic red wine with a medium concentration. A hint of spicy notes with a green touch on the finish. This is a DOCG organic red wine (Denominazione di Origine Controllata e Garantita) which means that the wine producers followed the strictest regulations possible to make that wine. The wine was tested a committee that then guarantees the geographic authenticity of the wine and its quality.

Nero d’Avola, Frappato grapes from Sicily

Alcohol level of 13.5%

Italian organic red wine.

Grapes: Nero d’Avola 60% – of which about 15% slightly withered on the vine. Frappato 40%.
Harvest: both Nero d’Avola and Frappato grapes are harvested by hand in 15 kg crates. Nero d’Avola is harvested towards mid-September, while Frappato towards the end of September.
Vinification: after a delicate destemming-crushing, the Nero d’Avola grapes ferment in 30HL Slavonian oak barrels at a temperature between 18-24 ° C. The choice and number of replacements is linked to the daily tasting of the product. Once fermentation is complete, the free-run wine stays on the skins for about 15 days. After separation from the skins, the wine returns to the oak barrels where the malolactic fermentation occurs naturally. The Frappato ferments in stainless steel vats at a temperature of about 18-20 ° C, cooler than the Nero d’Avola, to enhance its fruity notes. After fermentation it remains in contact with the skins for about 8-10 days followed by malolactic fermentation.
Aging: the two wines are blended to obtain the new Cerasuolo. This occurs for the most part in oak barrels of 30 or 60HL, and for about 15% in French oak barrels. The aging in wood lasts at least one year.
Tasting notes: the wine has a ruby ​​red color with violet reflections. On the nose the aromas are fruity of morello cherry and plums, variegated by mentholated and sweet notes such as caramel. In the mouth it is enveloping, of great structure and persistence with a soft and delicate tannin.
At the table: Cerasuolo should be served at a temperature of 18/20 ° C. It is a very versatile wine, it goes well with skewers and rolls of meat, tuna and important fish cooked in the oven.
SKU: Veganic-825 Categories: , Tag:
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