Gulfi Neromaccarj Sicilia Doc 2017

NEROMACCARJ is a cru made from Nero d'Avola grapes with complex and full-bodied characteristics typical of the wines from the area of Pachino where the native vines have thrived for centuries in an ideal environment. Production area: Val di Noto, between Pachino and Not
THE VINEYARD :
VIGNA MACCARJ extends for about three hectares in the area of the same name at 30 meters above sea level in the Val di Noto (Syracuse) in the renown region of Pachino located at the southeastern-most tip of Sicily. The soil is calcareous and clayish in this temperate-hot Mediterranean climate. Planting density is 7,000 vines per hectare grown ad alberello. The thirty year-old vines yield no more than 50 quintals per hectare.
CHARACTERISTICS:
QUALIFICATION: Sicilia IGT
GRAPE VARIETY: “Calavirisi” (Nero d'Avola) cultivated 100% by alberello (7000 vines per hectare).
VINIFICATION: the grapes harvested in the second half of September are vinified into red with a long maceration with the skins.
MATURATION: after the malolactic fermentation, the wine is decanted into small 225 liter barrels where it is left to age for 18 months.
REFINING: aged in bottles for several months
ORGANOLEPTIC CHARACTERISTICS:
Color: ruby red, with intense, deep violet reflections.
Odor: ethereal, intense, characteristic of red fruit and vanilla.
Flavor: elegant, harmonious, lingering finish.
ALCOHOLIC CONTENT: 13,5 - 14 %
SERVING TEMPERATURE: 18 - 20°C.
STORAGE METHOD: horizontal in a cool place at a constant temperature not exceeding 18°C
AGING: ages well, becomes more austere and mature with time.
Accompaniments: Dense and potent, deserves meat, noble poultry, those dishes in which the tartness is not enough as contrast. This wine needs the whole trousseau of concentrated tannins, able to penetrate the fibre without breaking-up. Moreover, the evident oak makes it perfect with hot and spicy dishes such as mutton sauce of Abruzzo and hard aged cheeses.

GRAPEVINES:
Nero d'Avola, grape variety, sometimes incorrectly referred to as Calabrian (from the region of Calabria), is considered as the most typical and representative red grape of Sicily, excluding the territory of Etna. The incorrect name Calabrian is an "Italianization" of the word in old Sicilian dialect, "Calaurisi" which actually means, 'grape of Avola.' The Nero d'Avola was selected for cultivation by grape-growers of Avola (Siracusa) several hundred years ago and spread to the commune of Noto (SR), the provinces of Ragusa and Caltagirone, and recently throughout the rest of the island. When cultivated to yield a low quantity of fruit per vine this grape variety is capable of expressing the characteristics of important aged red wines. An aroma of red fruit and typically "sweet" tannins that persist after many years are the most significant components. At the same time, this grape also lends itself well to the production of young and novello wines of a suggestive red and violet-tinged color, highly pronounced aroma of red fruit (plum, blackberry) and smooth tannins.