Cerasuolo di Vittoria D.O.C.G. Maskaria

Cerasuolo di Vittoria D.O.C.G. Maskaria

From a noble and antique process of vinification, two appreciated varietals such as Frappato and Nero d’Avola, unite and "mask" in perfect harmony giving origin to Maskaria, our Cerasuolo di Vittoria D.O.C

TECHNICAL PROFILE

  • APPELLATlON OF ORIGIN: Cerasuolo di Vittoria D.O.C.G. (Denomination of Controlled Origin Garanted).
  • TYPE OF WINE: Red.
  • GRAPE SOURCE: Licodia Eubea (CT).
  • VARIETAL: 40% Frappato, 60% Nero d’Avola.
  • VINEYARD YEAR: 1998.
  • YIELD PER HECTARE: 8 tons.
  • CULTIVATION SYSTEM: Espallier.
  • PLANTING DENSITY: 4000 / 5000 plants per hectare.
  • HARVEST PERIOD: End of september.
  • VINIFICATION: In red with maceration on skins.
  • FERMENTATION TANKS: Stainless-steel, 150 hl. capacity.
  • FERMENTATION TEMPERATURE: 25° / 28°C.
  • AGEING: Refining in stainless-steel, followed in bottle.
  • BOTTLING PERIOD: Early march.
  • MACERATION PERIOD: 10-15 days on skins.
  • ALCOHOL CONTENT: 13.50% vol.
  • AGEING CAPACITY: 4-5 years.
TERRIOR
  • ALTITUDE: 500 meters above sea level.
  • MICROCLIMATE: Rainy winters moderate temperatures, and dry hot summers.
  • SOIL: Medium texture soil tending to compact, interspersed whit limy tufa.
ORGANOLECTIC PROFILE
  • COLOR: Deep cherry red.
  • BOUQUET: Ethereal, with notes of blackberry and raspberry.
  • TASTE: Pleasant and harmonic, slightly tannic and velvety.
  • SERVING TEMPERATURE: 16 - 18°C.
  • FOOD TO PAIR WITH: Elaborated meat dishes, roasts, stewed meats, and seasoned cheeses.

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