||Castiglione di Sicilia (CT)
||10-20 days into September. Harvesting manual, with small crates.
||Destemming and maceration with skin contact at controlled temperature, 26-28 °C, for about 25-30 days. Fermentation at controlled temperature, 26-28 °C, with constant pumping of must over grapes and wine-pressing. Malolactic fermentation in 225 lt French oak barrels.
||14-16 months in medium and heavy toast French oak barrels (60% new). Followed by 18 months aging in bottle.
||Game, meat loaf, pork loin baked, seasoned hard cheese.
||Price Cottanera L'Ardenza 2017 € 13.40