Grape: Nero d'Avola 70%, Syrah 30%
Zone of production: Pachino (SR) Exposure Nero d'Avola to the south, Syrah to the south-east
Average age of vines: Nero d'Avola 10 years, Syrah 6 years
Cultivation: Espallier, at a density of 4,200 plants per hectare for the Nero D'Avola and 4,500 plants per hectare for the Syrah.
Grape harvest: Manual, Nero d'Avola in the first ten days of September, Syrah in the last ten days of August
Vinification: Elimination of stalks and fermentation in contact with skins etc for two days at 7°C, fermentation at 26°-28°C with frequent recirculation and removal of the must, malolactic fermentation in stainless steel, and successive fining, 80% in steel and 20% in 20 hectolitre barrels
Allergic-Info: This wine can contain sulfites
Alcoholic content: 12.50 %
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It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).
Cut cheese bovine milk, Appearance: orange cylinders, Aroma: mountain spices, Flavour: harmonius - lightly salted, Consistency: rubbery - melting, Maturation: 6 months.
Cut cheese bovine raw milk, Appearance: rind with grape mark - bright strawy - yellow interior, Aroma: scent of pastures - wine-like aromas, Flavour: nuts - chocolate - full-flavoured, Consistency: soft - rubbery, Maturation: 6-15 months
Produced personally by the Martelli family, in their own pasta factory in Lari, in the hills of Pisa in Tuscany.
