| Grape varieties |
10% Cabernet Sauvignon, 90% Nero d'Avola |
| History |
Nothing can be taken for granted when two men, who live with passion and intensity, meet up and think about the future and the redemption of their land, in front of a nice glass of wine. This is exactly how in 2008 Ludovico Corrao, President of Orestiadi Foundation, and Rosario di Maria, President of Ermes Cellars, thought and gave light to Orestiadi Wines and the Ludovico Project - with the same passion, strength and faith that every man has when creating and shaping his future every day. In that moment, Ludovico was born, a tribute to a man who knew how to live with simplicity and legance to essence of life, savouring scents, sounds and colours every day. |
| Vinification |
The grapes are hauled in small containers and are gently stemmed to better preserve the integrity of the grape skin. The harvest of the two varietals takes place in September. Fermentation occurs at a controlled temperature, between 24 and 26 °C and is characterised by remontage and délestage. Once maceration is complete, the wine is placed in oak barrels where it undergoes malolactic fermentantion and matures fo about 12 to 14 months. |
| Ageing |
It is completed inside the bottle lying on its side, for about to 8 months. |
| Pairing |
Busiate alla trapanese; Spaghetti Normas; Timbale of Sicilian baked anelletti; Macaroni with black Nebrodi pork sauce; Grilled red meat important; Long seasoned cheeses such as Caciocavallo Raguso DOP, Pecorino del belice, Tuma persa, Fossa cheese. |