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INGREDIENTS
Uva, Solfiti
NUTRITIONAL INFORMATION
| Average values | per 100 ml |
|---|---|
| Energy | 305 kJ 74 kcal |
| Fat | 0 g |
| of which saturates | 0 g |
| Carbohydrate | 0,1 g |
| of which sugars | 0,1 g |
| Fibre | 0 g |
| Protein | 0 g |
| Salt | 0 g |
ENVIRONMENTAL DATA
Closure (natural cork – FOR 51) – Bottle (glass – GL 71)
DESCRIZIONE
Grotte Alte is a place: the limestone ridges on which Vittoria stands. But it is also a wine, my Cerasuolo di Vittoria, made from Frappato and Nero d'Avola grapes. It is a Mediterranean wine that preserves the sapidity of the sea and all the air and temperature ranges of the Iblei mountains. It is harmonious and has known a long aging. Perhaps it is the most ambitious of my wines.
CLASSIFICATION
Classic Cerasuolo di Vittoria DOCG
VARIETY
Nero d'Avola 50% Frappato di Vittoria 50%
ALTITUDE
280m above sea level
GROUND
Media consistenza. Proviene da sabbie brune e roccia sub appenninica di natura calcarea
AGRICULTURE
Biodynamics, organic certification, no chemical interventions
TRAINING SYSTEM
Guyot and sapling
AVERAGE AGE OF PLANTS
40 years
PLANT DENSITY
6,000 plants per hectare
TIME OF HARVEST
First ten days of October
FERMENTATION
In vasche di cemento con lieviti indigeni, macerazione di 30GG sulle bucce
AGING
48 mesi in botti di rovere francese da 50HL, 4 mesi in bottiglia