Back to product menù

Limpiados - Red


Click on the Image
to enlarge

 

LIMPIADOS red (from the homonym castle existing in the port of Licata)

Origins from espalier vineyards with a density of 3400 plants per hectar. The tendrils are more than 9 years old.
The fermentation takes place at contrlled temperature (around 24C).
The aging in steel tank is alt least 2 years long. The elevation in bottle is at least 12 months long.

The variety is pure Nero d'Avola.
100% Nero d'Avola from over-ripen grapes.

After long and careful studies, the Baron Nicolo' detected the production method used in the 5th century b.C. by the settles from Rhodes and Crete on the coasts of Agrigento.
Even if revisited, this wine encompasses centuries of history and bond with the land.
To the smell, it astonished for intensity and aromatical variety, ranging from the red fruits to carobs, from spices to soil aroma.
The deep ruby red color, with garnet shades, anticipates the full taste.
To the taste, it amazes for intensity and persistence, showing the strong alcoholic content, superior to 14.5% in volume.
The inklings of jams, liquorice, black pepper and cinnammon make it an unmistakable wine.
The vines, located on lean soil, pruned according to ancient traditions, are the best suited to produce high valued grapes, capable to over-ripe on the plant without loosing freshness.
The maceration in steel lasts for no less then 15 days, at the end of which the wine is poures several times to guarantee a perfect oxygenation.


Technical card for Limpiados Red

Classification: Typical Geographical Indication Sicily (IGT)
Type: red
First year of production: 1996
Bottles produced: 6000
Grapes: Nero d'Avola, over-ripen grapes
Implantation year: 1996
Height: 70 meters
Soil type: abundante frame with high lime presence; average dough origined from gypsum-sulfur strata.
Yield per hectar: 4.5 tonnes
Culture system: spurred cordon
Density: 3330 plants per hectar
Time of harvest: first harvest on September 3, second harvest after September 16
Production: press-stripping and inoculation of seleceted yeasts on the base must with maceration of the fresh grapes for 5 days, second fermentation with infusion of over-ripen grapes in the base wine.
Fermentation tank material: 15 cu. meters stainless steel tanks
Fermentation temperature: 26 C
Time of bottling: 3 years after harvest
Fermentation duration: 18 days
Alcoholic grade: 15
Aging: not yet known
Maximum pleasure age: after the third year
Color: deep ruby red with violet shades
Smell: aroma of dried fruit, figs, red berries, hydrocarbon, very strong, extremely wide aromatic range
Taste: Strong character wine, of difficult approach: you will either love it or hate it. Very intense and wide to the taste, it is almost possible to chew on it. Unbelivable persistence with a dominant peak of bitter
Best served at: 22C
Matching: Strong meats, roasts of feathered or bigger game, fried pork shank, lard, salami of tuscany on bruschetta