2009 Torre Nova Nero d'Avola / Shiraz, Settesoli
(6x75cl)
| Product Code: | 52246109 |
| Description: | 2009 Torre Nova Nero d'Avola / Shiraz, Settesoli |
| Case Size: | 6x75cl |
| Producer: | Torre Nova |
| Region: | Sicily |
| Country: | Italy |
| Alc. By Vol.: | 12.5 |
Grape Varieties
| 50% | Nero D'Avola |
| 50% | Shiraz |
Food Matching Note:
This wine is soft and fruity enough to be offere by the glass but has the versatility to compliment a range of styles, from traditional roasts to pasta, pizza and even spicy Eastern dishes!
Tasting Note:
This wine shows a bright garnet red in the glass whilst a youthful exuberance of red berry fruit and hint of peppery spice is evident on the nose. The palate is soft, medium bodied and juicy, packed with crunchy raspberry and black cherry fruit, a hint of liquorice and a clean, well balanced, smooth finish.
Grape:
Nero d'Avola is a native Sicilian grape producing rich, deeply-coloured wines.
Location:
From the gently rolling hills around Menfi in South West Sicily.
Flavour:
Full-bodied and ripe with brooding mulberry fruit.
USP:
Named after an old coastal lookout tower: defence of tradition (Nero d'Avola) meets international outlook (Syrah).
Combined:
Full-bodied and ripe with brooding mulberry fruit combining Sicilian tradition and the best of modern international winemaking.
Vinification Note:
The vineyards are situated at an altitude of 200 -400 meters a.s.l. along the southern coast of Western Sicily and planted with 4500 vines/ha. The maximum yeild of 80 quintals/ha are all harvested manually. The grapes are picked at optimum ripeness using Cantine Settesoli's modern approach of computer mapping and then transported as quickly as possible to the winery where they are destemmed and crushed into temperature controlled stainless steel tanks where fermentation takes place between 22 - 25°C. Skin contact was allowed for 10 days during fermentation and the juice was pumped over the skins using an automatic pump, in some tanks micro-oxidisation was also used. After the alcoholic fermentation, malo-lactic fermentation was encouraged and finally the wine was matured in the tank before fining with albumin and bottling on site at the winery.