The grape and the vineyard
In our farm which covers about 36 hectares in the municipality of Montalto Uffugo, we have identified and selected an area that has the ideal exposure, position and composition for the production of a great Nerello.
The techniques in the vineyard, including the summer thinning out, are all aimed to limit the production between 1000 and 1100 grams of grapes per plant. The grapes are selected individually by skilled hands and open eyes before starting the wine making, which takes into account, inter alia, a 20% draining and a long period of steeping.
Deep, violet-flecked ruby red colour; complex, intense, persistent bouquet; lengthy finish with notes of wild red berries and minor hints of iris, cotugnata and eucalyptus followed by an enveloping and spicy taste with dense but not aggressive tannins.
Crush and fermentation
Nerello cappuccio e
Spur pruned cordon
3500 vines per hectare
Middle of September
20 days maceration on the skins with several punching downs, 20% draining
see also other wines
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