Sciara

Recognition controlled protected Geographical Indication, SICILY

Grape type Merlot 80%  Nerello Mascalese  20%

Method of cultivation Guyot, Spurred cordon

Density of plantation 5000-7000 bunches per hectare

Technology fermentation with skins at controlled temperature for 20 days. After the drawing off, in barrels for 18-24 months. Finishing in bottle for at least 6 months.

Sensory characteristics heavy ruby red, complex perfume of berry fruits, with hints of liquorice, harmonious taste with traces of vanilla, with spicy finish.

Gastronomy Game, read meat, roasted, braised or grilled meat.

Serving temperature 18°C

Yield 50hl/hectare