Maskaria Barricato Cerasuolo di Vittoria DOCG

Maskaria Barricato Cerasuolo di Vittoria DOCG

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 Maskarìa, our Cerasuolo di Vittoria D.O.C.G.

TECHNICAL PROFILE

  • APPELLATION 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: 2000.
  • YIELD PER HECTARE: 8 tons.
  • CULTIVATION SYSTEM: Espallier in Organic.
  • 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.
  • FERMENTATI ON TEMPERATURE: 25° / 28°C.
  • AGEING: Refining 8 months in Tonneau (oak ande cherry).
  • BOITLING PERIOD: Early marcb.
  • MACERATlON PERIOD: 10/20 days on skins.
  • ALCOHOL CONTENT: 14.00% vol.
  • AGEING CAPACITY: 5-10 years.
TERRIOR
  • ALTITUDE: 550 meters above sea level.
  • MICROCLIMATE: Rainy winters moderate tempera tures, 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 oflicorice and vanilla.
  • TASTE: Pleasant and harmonic, slightly tamlic and velvety.
  • SERVING TEMPERATURE: 16 - 18°C.
  • FOODTO PAIR WITH: Elaborated meat dishes, roasts, boiled meaet and spyce white meat.

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