Cultivated from the very start atop the heights of Valledolmo, particularly popular in 1800, during the pre-phylloxera period, Perricone is perhaps Sicily’s oldest native red grape variety.
As a testimony of that distant past recovered for new production, only microvineyards in “alberello” style still remain of yesterday’s large expanses. We seized unspoken secrets and quality from these vineyards of ancient cultivation.
The excellent-quality grapes, harvested in late october, undergo a partial withering in a humidity and temperature controlled structure for 30-40 days prior to being processed.
After traditional fermentation it is refined in oak barrels for 12-14 months, and in the bottle for 9-12 months, before being placed on the market.
The result is a wine of grand personality and originality. Strength, elegance and unnamed varietal nuances testify to the enormous ampelogical patrimony of bio-diversity to be defended and diffused, an experession of an extreme territory as fascinating as it is an important distinctive element of a standardised oenology.
Location On the Madonie mountain slopes, at an altitude of 700-900 m. above sea level. Grape variety Perricone. Growing method sapling. Age of vineyard 40 years. Pruning method spur-pruning. Yield of grapes per hectare 40/50 qls.. Average Age of vineyard 20/30 years. Soil half sandy and clay with alkyl reaction due to the limestone. Grape harvest mid October. Pre-vinification partial shriveling in the fruit-room with controlled humidity and temperature for 30/40 days. Wine production making traditional red with pump-over during tumultuous fermentation. Duration of maceration 1 month. Malolactic fermentation totally done. Secondary fermentation kept in new French oak barrels for 12/14 months, in bottles for 8/12 months before marketing. Tipology DOC Sicilia. Alcoholic strength 15% - 15,5% vol.
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