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.
• AGING: Refining in stainless-steel, followed in the 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.

ORGANOLEPTIC 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.