Cultivated since time immemorial on the heights of Valledolmo, particularly widespread in the 1800s during the pre-Phylloxera period, Perricone is perhaps the oldest native Sicilian red grape variety.
Of the large expanses of yesterday, only micro-vineyards with sapling remain today, as evidence of that distant past recovered for new production. From these old-growth vineyards we have gleaned secrets and unexpressed qualities.
Grapes of excellent quality, cared for and harvested in late October, undergo partial drying in fruit cellars with controlled humidity and temperature for 3040 days before being vinified.
After traditional winemaking, it is aged in oak barrels for 1214 months, and in bottles 912 months, before being presented to consumers.
The result is a wine of great personality and originality. Strength, elegance and unknown varietal notes testify to an enormous ampelological heritage of biodiversity to be defended and spread, an expression of an extreme as much as fascinating territory, as an important element of distinction from a homologated oenology.
Territory On the slopes of the Madonie Mountains at an altitude of 700-900 m. asl. Perricone grape variety. Sapling training system. Average age of vines 40/50 years. Spur pruning type. Grape yield per hectare 40/50 quintals. Sandy, loamy, medium-textured soil type with alkaline reaction due to the presence of active limestone. Harvest time mid-October. Partial previnification drying in fruit cellar with controlled humidity and temperature for 30 to 40 days. Traditionalred vinificationwith pumping over during the tumultuous fermentation phase. Length of maceration 1 month. Malolactic fermentation totally carried out. Aged in new French oak barrels for 12/14 months, in bottle for 8/12 months before release. TypologyDOC– Sicily. Alcohol content 15% to 15.5% vol.