Nardalici Etna Rosso D.O.C.
Technical profile
- Appellation of origin:
- Etna D.O.C. (Denomination of Controlled Origin)
- Type of wine:
- Red
- Grape source:
- Viagrande Aci Sant’Antonio (CT)
- Varietal:
- 85% Nerello Mascalese, 15% Nerello Cappuccio
- Vineyard year:
- 1930
- Yield per hectare:
- 30 quintals
- Cultivation system:
- Alberate
- Planting density:
- 10000 plants per hectare
- Harvest period:
- Mid of October
- Vinification:
- In red with maceration of skins
- Fermentation tanks:
- Stainless steel 150 hl capacity
- Fermentation temperature:
- 20°/25°C.
- Aging:
- Refining in stainless steel, followed in bottle
- Maceration period:
- 15 days on skins
- Bottling period:
- Early March
- Alcohol content:
- 13,00% vol.
- Aging capacity:
- 15 years
Terroir
- Altitude:
- 700 meters above the sea level
- Microclimate:
- Hilly, characterized by strong contrasts between day and night
- Soil:
- Volcanic loose, rich in minerals
Organolectic profile
- Color:
- Ruby red
- Bouquet:
- Characteristic of the variety, with notes of red berries
- Taste:
- Note of cinnamon and pepper
- Serving temperature:
- 16/22°C
- Food to pair with:
- Ideal accompaniment to grilled meat, roasts, game and matured cheeses