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.
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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.
