Gatto nero

Description

Vineyards:

The grapes come from the Salemi estate at an altitude of about 150 meters above sea level. The soil, rich in organic substance, has a loamy-clayey structure.

Grape harvesting:

End of August for the Syrah, first decade of September for the Nero d’Avola. The grapes are harvested in the coolest hours of the day.

Winemaking:

The selected grapes are macerated on the skins for about 10 days and separately vinified in steel vats at a constant temperature of 20°C. Once the natural malolactic fermentation is completed, the maturation continues in steel. After assembly and bottling, the product is refined in the bottle.

Organoleptic properties:

Intense ruby red with purple hues. Very fruity bouquet with hints of betties and liquorice. A harmonious, pleasant and well balanced wine that reminds of red fruits on the palate.