A Bordeaux blend, Serramarrocco has excellent texture and great extract. Power and smoothness with balance and elegance, enhanced by the characteristics of the Sicilian terroir.
Made from the best selection of Cabernet Sauvignon grapes harvested by hand in the 2.72-ha “Captain’s Vineyard,” cultivated in Guyot Bordeaux style with a planting pattern of 9,524 vines/ha and a yield of 95 quintals per hectare, 1.10Kg. per vine, and from Cabernet Franc grapes harvested by hand in the 2.20-hectare “Sammichele vineyard,” cultivated by Guyot Bordeaux system with a planting density of 6,250 vines/ha, a yield of 75 quintals per hectare and 1.20Kg per vine.
Elevated in new 500-liter medium-toast Allier Troncais tonneaux for 12 months. 8 months of bottle aging. First vintage 2001.
Wine: Red Terre Siciliane IGP
Grad. Alcoholic: 13.5% vol.
Dry extract: 38 gr./l.
Grapes: Cab. Sauvignon 85% Cab. Franc 15%
Vineyards: Vigna del Capitano 2.72/ha 325 mt. asl. 9,524 vines/ha Cabernet Sauvignon, Sammichele Vineyard 2.20/ha 330 mt. asl. 6,250 vines/ha Cabernet Franc
Vineyard Location: Erice DOC Wine Route .
Soil morphology: stony, clayey limestone
Training system: Bordeaux Guyot
Density per hectare: 9,524 vines/ha – 6,250 vines/ha
Yield per hectare and strain: 95Q.li/ha 1.10Kg. per plant 75Q.li/ha 1.20Kg. per plant
Harvest: hand-picked August 30 /September 6
Vinification: In red, macerations 26-28°C at temperature
controlled for 20/24 days in Inox; alcoholic and malolactic fermentation.
Aging: 12 months in new 500-liter tonneaux of medium toasted Allier Troncais oak. 8 months in bottle