Firriato Etna Rosso Cavanera Rovo delle Coturnie 2011

Firriato Etna Rosso Cavanera Rovo delle Coturnie 2011

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0,75 l  -  14.00% by vol.
Overbearing as the soil that gives birth, Cavanera is the elegant expression of style Firriato on Etna. From this unique terrors, the vineyards of over 20 annim located approximately 600 meters along the slopes, take food from a black soil, sandy, with high drainage capacity. Extreme habitats and natural Nerello Mascalese and hood, resulting in wines with high acidity volcanic strong identity and elegant nature
Transparent ruby red, bright, consistent with the type
Nose intense and sweet, refined elegance, where they develop sharp notes of nutmeg, red fruits, raspberry, ripe peach, pepper and rose petals, facing delicate nuances and characteristics and ferrous minerals.
Smooth, dynamic, large and persistent, expresses fully the beautiful land "around the volcano, revealing his profoundly harmonious and seductive, characterized by gentle tannins and great lineage. A wine class indisputable, exquisite and sensual excitement of a context "other" real "island in the Island," which returns to the attentive taster Etna and the vibrant energy of this territory
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Out of stock
Serving temperature:
16 - 18°C.
Decanting time:
1 hours
05 - 10 years
Food matching:
Name Firriato Etna Rosso Cavanera Rovo delle Coturnie 2011
Wine type Red organic still
Year 2011
Format 0,75 l Standard
Region Sicily
Grapes 20% Nerello Cappuccio, 80% Nerello Mascalese
Location Territory of the town of Castiglione di Sicilia (CT) - Seal Cavanera Etna - the north east of the volcano (600 meters)
Composition of the land Sandy soil, volcanic matrix with high drainage capacity
System Counter with spur pruning cordon permanent bilateral (ryat cord, 5 spurs of two buds each)
Plants n. x hectare 3.500/4.000
Yield x hectare 5500 Kilos of grapes
Harvest Handpicking. II-III decade of October
Temperature fermentation 24°-25°C
Period fermentation 18 days
Production technique Translational following Winemaking in fermenters and aging should be for a period of 10 months
Vinification Following translational Winemaking in fermenters and aging Should Be for a period of 10 months
Aging 9 months in French oak barrels, casks of Slavonian oak and chestnut barrels. 6 months of aging in bottle
Alcohol 14.00% by volume
Total acidity 6.25 gr/L
PH 3.30
Production year 15,000 bottles
Matching We see very well with the chicken livers in sauce, tagliatelle with pork ragu, risotto with porcini mushrooms and bacon, the tasty lamb, pigeon casserole with chestnuts, venison fillet with black truffles. Among those tasty cheese prefers medium ripe, even slightly hot.


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