||55% Nero d'Avola, 45% Merlot
||Central and southern Sicily, town of Butera in the area of Riesi
||Winter myths with fresh springs, summers and hot and very dry autumns. Altitude: 290-340 m. a.s.l.
|Composition of the land
|| Mixed calcareous-siliceous composition.
||Vertical shoot positioning trellised and bush-trained vines, high density of plants with low yield per hectare.
||By hand, at full ripening (from mid-September to midOctober, depending on the variety).
||De-stemming of the grapes and traditional, separate macerations, from 8 to 12 days (28 - 30 °C). The wines are blended after that the malolactic fermentation is completed.
||At least 10 - 12 months in fine-grained oak barriques. After bottling, 10 - 12 months in cellar at controlled temperature (15° - 16° C.) to develope its bouquet.
||Especially recommended with dishes of red meat and aged cheeses.
||Price Duca di Salaparuta Triskele 2016 € 11.50