Virgona Salina Rosso 2017
Grapes used: Nerello Cappuccio (45%), Nerello Mascalese (45%), Corinto Nero (10%)
Land: Territory of Malfa – ME – (Salina Island)
Soil type: In slight decline of volcanic origin at 250 m asl
Vinification: After destemming, the grapes are cryomacerated for about 12 hours at a temperature of 8 ° C for a greater extraction of the aromas, subsequently the fermentation of the must takes place in the presence of the marc at a temperature of 24 ° C for about 12 days. 25% of the product is aged in French oak barrels for about 6 months.
Color: Intense red with violet reflections
Bouquet: Aromatic, intense and persistent; there are aromas of blackberry, strawberry, currant, vanilla and a slight hint of capers
Taste: Intense, slightly tannic, decisive, slightly savory and persistent; there are fruity and vanilla aromas thanks to the aging in barrique
Alcohol content: 13.5%
Bottles produced: about 3,000
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