Hand harvested from free standing bush vines from the end of September through to the beggining of October. The grapes are softly pressed. Fermentation occurs at a controlled temperature of c.25°C in stainless steel vats, with a 20-21 days long maceration, using patented selected indigenous yeasts. The maturation occurs in large barrels of French oak for about 15 months and then continues in stainless steel tanks.
Etna Rosso 'Serra della Contessa'
- Sicilia, Italy
Method & Production
Ethereal and intense with hints of wild berries, peach and noble wood. Full bodided, harmonic, with a great tannin structure and presistance on the finish.
A traditional Sicilian Caponata (Aubergine stew)