||Castiglione di Sicilia (CT)
||Altitude: 750 m. (2250 feet) m. a.s.l. Exposure: North - North-East.
|Composition of the land
||Black soil, deep porous volcano ash soil with traces of sand, very rich in minerals.
||Fermentation in stainless steel tanks Malolactic fermentation in barriques.
||18 months in French barriques (50% new, 50% used once).
||It goes well with a number of ingredients and dishes. We would propose to pair it with both classic rustic Sicilian dishes as well as fine food – lamb, vegetables, heavier fish dishes, mushrooms, white meats and ‘lighter’ cooked red meats. Roasted nuts, and hard cheeses like comtè, gruyere, pecorino and good parmesan.
||Price Pietro Caciorgna Etna Rosso n'Anticchia 2015 € 44.18