Tenuta di Castellaro Nero Ossidiana
It comes from the pressing of whole and destemmed grapes and from a long maceration with the skins and whole bunches; it is vinified without temperature control, it is not clarified except by decantation and various rackings.
Nero Ossidiana expresses all the typicality of a land that is both volcanic and marine, representing the union between the island and the sea.
IGT Terre Siciliane Rosso
Lipari Island (Aeolian Islands, Sicily)
Temperate, warm, Mediterranean, with great temperature changes throughout the day. Windy
Sandy, volcanic, deep, fertile and rich in microelements
Corinto Nero 90%, Nero d’Avola 10%
The de-stemmed grapes are fermented by the yeasts naturally present on the grapes, with a long maceration of the wine with the skins. After devatting, the wine is decanted to barrels for the malolactic fermentation. About a year later, it is poured into a steel tank. No clarification but just static decanting before the bottling
AGING IN THE BOTTLE
At least 6 months
ESTIMATED AGING CAPACITY
At least 10 years
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