Tag Archive | "red / dry"
Sicilia Igt Nero d’Avola
Nero d’Avola grapes are handpicked the first week of October, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with ambient yeasts at controlled temperature; maceration on the skins last for 10 days. Racked into French oak tonneaux, the wine ages for 12 months prior to bottling and commercial release.
Continue reading...Sicilia Igt Bianco VALCANZJRIA
Monday, August 24, 2009
Comments Off
Grapes are handpicked the second week of September and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 6 months in Inox tanks prior to bottling and release.
Continue reading...Sicilia Igt Bianco CARICANTJ
Monday, August 24, 2009
Comments Off
Grapes are handpicked the second week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 12 months in a mix of Inox tanks and French oak tonneaux prior to bottling and release.
Continue reading...Cerasuolo di Vittoria Docg
Monday, August 24, 2009
Comments Off
Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration on the skins for 1 week. The wine ages for 8 months in Inox tanks prior to bottling and release.
Continue reading...Sicilia Igt Nero d’Avola ‘ROSSOJBLEO’
Monday, August 24, 2009
Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; a little percentage of the must undergoes carbonic maceration, while the mass goes through a classic maceration on the skins for 1 week. The wine ages for 8 months in Inox tanks prior to bottling and release.
Continue reading...Sicilia Igt Nero d’Avola ‘NEROJBLEO’
Monday, August 24, 2009
Comments Off
Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 12 months in French oak tonneaux.
Continue reading...Sicilia Igt Nero d’Avola ‘SANLORENZJ’
Monday, August 24, 2009
Comments Off
Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 16 months in French oak tonneaux.
Continue reading...Sicilia Igt Nero d’Avola ‘MACCARJ’
Sunday, August 23, 2009
Comments Off
Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 16 months in French oak tonneaux.
Continue reading...Sicilia Igt Rosso
Sunday, August 23, 2009
Comments Off
Grapes are handpicked at the end of October and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 12 months in French oak tonneaux
Continue reading...Ciro’ Rosso ‘RONCO DEI QUATTRO VENTI’
Wednesday, August 19, 2009
Comments Off
Gaglioppo grapes are handpicked the first week of October, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; maceration on the skins last for 10 days.
Continue reading...© 2009 Selected Estates of Europe , 620 Concord Avenue, Mamaroneck, NY 10543 | Phone: 1.914.698.7202 | Powered by WhelanTechnologies
Tuesday, August 25, 2009
Comments Off