Feudo Principi di Butera
Feudo Principi di Butera Pas Dosé Nero d'Avola 2019
| Denomination | Sicilia DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nero d'Avola |
| Aging | Racking and storage in stacks for 24 months in underground cellars precede remuage made strictly by hand on pupitres. |
Description
The hills of Butera are the birthplace of the first Nero d'Avola Metodo Classico - Pas Dosé, which recounts the aristocratic soul and vocation for excellence of a Sicily of intense and austere beauty. Principi di Butera dedicates a vineyard of about 3 hectares, in front of the ancient baglio, to the creation of this blanc de noirs of extraordinary finesse, with its subtle perlage and creamy sip.
Awards
-
2019
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
- Start up year: 1997
- Oenologist: Antonio Paolo Froio
- Bottles produced: 800.000
- Hectares: 180
The name Butera appears to have its origins in Re Bute, the first king of the Siculi, who along with the Sicani and Grek colonisers, inhabited the strategically important southern central region of Sicily which acted as the border between the three civilisations.
Saracen occupation of the island started in 854 AD and continued until their expulsion in 1089 at the hands of the Norman Roger of Altavilla. The history of the principality was then characterised by three great families in succession: the Santapau, the Bracinforte and the Lanza.
The Santapau held the Feudo Principi di Butera for two centuries before ceding it to the Bracinforte, a noble family originally from the Piacenza region. In 1543 King Philip of Spain then nominated Ambrogio Bracinforte as Lord of Feudo Principi di Butera, which remained the most important noble title in Sicily up until the 19th century. The Bracinforte dynasty became one of the most powerful in the history of Sicily and it is estimated that at the turn of the 18th century they owned what amounted to about ten percent of the entire island’s income.
The Bracinforte dynasty came to an end with marriage of Stefania Bracinforte to Guiseppe Lanza, whose union brought together into one family dozens of titles, hundreds of manor houses, thousands of hectares of land and unbound riches. In 1895 the Lanza heir was also awarded the title of Prince of Deliella.
In the previous century, the Italian Royal Family of Savoia had founded the Principality of Deliella, on the very lands which today represent the borders of the Feudo Principi di Butera
The ancient Baglio (fortified manor house) of the Feudo Principi di Butera, having been completely restored with great attention being paid to its ancient structures, has come back to life and the intense ochre colours of its walls are even more striking when they meet the incredible blues and greens of the surrounding Sicily.
The Zonin family has thus also taken on the role of custodian of the territory, convinced that they have a definite responsibility to care for and highlight the history, architecture and landscape of the island. Read more
| Name | Feudo Principi di Butera Pas Dosé Nero d'Avola 2019 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Sicilia DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Nero d'Avola |
| Country | Italy |
| Region | Sicily |
| Vendor | Feudo Principi di Butera |
| Origin | Butera Sicily Centre-South |
| Soil composition | Calcareous-clayey soil with presence of skeleton. |
| Cultivation system | Spurred cordon. |
| Harvest | Third week of August. By hand in 14 kg crates. |
| Wine making | The grapes are softly pressed and the must obtained settles cold for 12 hours. First fermentation in stainless steel follows and maturation for 8 months on fine lees. |
| Aging | Racking and storage in stacks for 24 months in underground cellars precede remuage made strictly by hand on pupitres. |
| Allergens | Contains sulphites |
