Arancio Cantadoro

Description

Nero d’Avola and Cabernet Sauvignon are blended to create a wine that expresses the two souls of Sicily, land of great grape varieties like black D’Avola, but also international grape varieties like land that has happily accepted Cabernet Sauvignon.VARIETY AND VINIFICATION Nero d’Avola grapes harvested around the second week of September, alcoholic fermentation with selected yeasts at 24-25 C for 14-16 days, Malolactic fermentation with selected bacteria, matured for 8 months in French oak barrels with maturing of 2 years and light toasting. Cabernet Sauvignon grapes harvested around the first week of October, fermentation and alcoholic maceration with selected yeasts at 26-28 C for 16-18 days Malolactic fermentation with selected bacteria, matured for 12 months in French oak maturation of 3 years and medium roast. Blend the end wood maturation, wine Nero d’Avola and Cabernet are merged and follows further maturation of 4 months in barriques to facilitate the merger of perfumes of the two different varieties. Follows next bottling and aging in bottle of 8 months.ORGANOLEPTIC CHARACTERISTICS This wine combines the richness of Sicily with its secular vocation to the cultivation of the vine. Nero d’Avola gives a strong fruit component that is identified with intense aromas and ripe blackberries, wild strawberry and raspberry, well integrated into the distinctive characteristics of Cabernet Sauvignon. In fact this great international vine reaches in Sicily excellent levels of ripeness and currant aromas and fruit brings to blend both Rossi, both the structure and body giving longevity and thickness to the product final. Finally the most advanced aromatic notes derived from this long but shrewd management of ageing in oak barrels and are expressed with aromas of licorice, tobacco and plums that merged into a slight touch of vanilla, make this wine of great quality.Pairings Red wine with great structure accompanying rich first courses and resorts in the basis of sauce, red meat, and wild, as well as second course meat at grid, salami and cheeses. It also appreciates with grilled fish and cut of tuna and swordfish. – Feudo Arancio