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The
SIGNORIO red comes from espalier vineyards having a
density of 3400 plants per hectar. The pruning is done by
gujot.
100% Nero d'Avola from aged
implants
It's a triumph of intensity and aromatic variety that ranges
from jams to soil aroma with notes of liquorice, nutmeg and
cinnammon.
The color is ruby red with garnet vains, surprises for the
extreme density.
To the taste it is riveting, tasting it becomes a challenge
with oneself to define the feelings that this wine spreads
apart from the first impact of magnificent balance and
perfect roundness.
The vineyards from which it originates are place at 70
meters a.s.l. in lime soils with strong frame and low on
humidity.
The grapes are grown in espaliers of 1.20m per 2.50m with
mixed guyot-spurred cordon pruning .
After an accurate selection of the clusters, the maceration
takes place in vertical fermenters for 12 days at a
temperature of 23°C.
After two years of aging in steel, the wine evolves for
eight months in bottle. |
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Technical
card for Signorio Red
Classification:
Typical Geographical Indication Sicily (IGT)
Type: red
First year of production: 1991
Bottles produced: 60000
Grapes: nero d'avola from aged tendrils
Implantation year: 1984-1986
Height: 70-80 meters
Soil type: abundante frame with high
lime presence; average dough origined from gypsum-sulfur strata.
Yield per hectar: 4.5 tonnes
Culture system: spurred cordon
Density: 3330 plants per hectar
Time of harvest: September 8
Production: Press-stripping and
inoculation of selected yeasts, warm devatting.
Fermentation tank material: 150 cu.
meters stainless steel tank
Fermentation temperature: 24-28 °C
Time of bottling: 1.5-2 years after
harvest
Fermentation duration: 12 days
Alcoholic grade: 13.5°
Aging: up to 15 years
Maximum pleasure age: from 4 to 10
years
Color: deep ruby red
Smell: Class wine with a very wide
aromatic range, from jams and wild berries to soil aroma, leather,
dry figs, tobacco, spices, violet.
Taste: stark, complex, warm, balanced.
There are no adjectives sufficient to define it. Nothing prevails in
the balance, and a very intense taste extends for a long time.
Best served at: 18-20°C
Matching: Roasts and fat meats, very
savoury and aromatic cheeses, ink black risotto or mushrooms in patè
sauce.
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