Grape: Syrah 100%
Zone of production: West-central Sicily Exposure South,south-east
Average age of vines: 7 years
Cultivation: Espallier, at a density of 4,500 plants per hectare
Grape harvest: Manual, during the last ten days of August
Vinification: De-stemming, cold maceration on the skins for two days for two days at 5°C, fermentation at 26°-28°C with frequent re-circulation and removal of the must. Malolactic fermentation in stainless steel, and a period in contact with the fine lees of at least five months. Successive fining in the bottle.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
With the Tirol ham Villgrater we define a customary cooking ham, earlier known as Easter ham. By the dry pickle-process and the strong smoking the Trioler ham develops a strong, unmistakeable aroma.