$65.00
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Region: Sicily
Grapes: Pignatello
First Glance: Red Fruits, Scrub Herbs, Lively, Velvety
The Wine:
Rosso di Marco is made with 100% Pignatello grapes, also known as Perricone, a traditional black grape grown in Western Sicily, almost disappeared, taking its name from the so-called “pignatiddare“, the terra rossa of the province of Trapani, well suited to this variety, and traditionally used to craft terracotta cooking pots “pignatte”.
3,500 vines per hectare originally planted at the end of the 90s and the first years of 2000 trained with the Guyot system. The yields are of 6.5 tons per hectare, harvested during the second and third weeks of September. Manual selection of the grapes, maceration in stainless steel vats, following a traditional temperature-controlled punching-down and pumping-over. Fermentation operated by wild yeasts. Aging in French oak barrels (Tronçais area) of medium capacity (10 hl) and bottle.
The nose opens with hints of ripe red fruits, hints of Mediterranean scrub herbs, with spicy and toasted notes. The palate is full and enveloping, with velvety tannins and balanced freshness. Excellent paired with pasta alla norma.
