Back to product menù

Signorio - Red


Click on the Image
to enlarge



 

The SIGNORIO red comes from espalier vineyards having a density of 3400 plants per hectar. The pruning is done by gujot.

100% Nero d'Avola from aged implants
It's a triumph of intensity and aromatic variety that ranges from jams to soil aroma with notes of liquorice, nutmeg and cinnammon.
The color is ruby red with garnet vains, surprises for the extreme density.
To the taste it is riveting, tasting it becomes a challenge with oneself to define the feelings that this wine spreads apart from the first impact of magnificent balance and perfect roundness.
The vineyards from which it originates are place at 70 meters a.s.l. in lime soils with strong frame and low on humidity.
The grapes are grown in espaliers of 1.20m per 2.50m with mixed guyot-spurred cordon pruning .
After an accurate selection of the clusters, the maceration takes place in vertical fermenters for 12 days at a temperature of 23C.
After two years of aging in steel, the wine evolves for eight months in bottle.


Technical card for Signorio Red

Classification: Typical Geographical Indication Sicily (IGT)
Type: red
First year of production: 1991
Bottles produced: 60000
Grapes: nero d'avola from aged tendrils
Implantation year: 1984-1986
Height: 70-80 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: September 8
Production: Press-stripping and inoculation of selected yeasts, warm devatting.
Fermentation tank material: 150 cu. meters stainless steel tank
Fermentation temperature: 24-28 C
Time of bottling: 1.5-2 years after harvest
Fermentation duration: 12 days
Alcoholic grade: 13.5
Aging: up to 15 years
Maximum pleasure age: from 4 to 10 years
Color: deep ruby red
Smell: Class wine with a very wide aromatic range, from jams and wild berries to soil aroma, leather, dry figs, tobacco, spices, violet.
Taste: stark, complex, warm, balanced. There are no adjectives sufficient to define it. Nothing prevails in the balance, and a very intense taste extends for a long time.
Best served at: 18-20C
Matching: Roasts and fat meats, very savoury and aromatic cheeses, ink black risotto or mushrooms in pat sauce.