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Producer: Santa Maria La NavaGrape Varieties: Nerello Mascalese 100%Optimum Drinking: Within 6 yearsWine Style: Fruity red with herbal notesAlcohol by Volume: 13%Closure: CorkCountry: Italy
An approachable, fresh and fruity wine with red fruit aromas accompanied by delicate notes of cinnamon and wild herbs.
From the slopes of Mount Etna, one of the most distinctive and coveted wine regions in Europe, Al Cantara’s wines reflect the soul of the people and the land. Al-Cantàra takes its name from the river which flows through the municipality of Randazzo where the winery and the vineyards are located. The 15 hectare vineyard is located at 620 metres above sea level. All the operations related to the vineyard are carried out with total respect for the environment. Al Cantàra also means ‘bridge’ in Arabic which emphasises the link with the Sicilian terroir and symbolises the union between wine, art and poetry. Owner Pucci Giuffrida is a devotee of fine poetry and for this reason all of the names of the wines are inspired by the poems by Sicilian authors.
The vineyard is situated at an elevation of approximately 620 metres above sea level, where warm days and cool nights encourage a long ripening period concentrating the flavours in the grapes while retaining balancing acidity. The vines are grown in volcanic soils, which are rich in minerals and fossils. The soil is permeable to air and water and is rich in pumice stone and microelements, which allow the plants to produce a complex aromatic profile. The espalier-trained vines are spur pruned. The 10 year old vineyard is cultivated following organic and biodynamic principles and is in conversion to organic status. The organic treatments of sulphur and copper treatments are only used when powdery or downy mildew seriously affect the vineyard. The vine moth is combatted by the use of natural pheromones, which generates confusion in the moth and prevents it from attacking the fruit.
The grapes were carefully selected at harvest and only ripe, healthy fruit was vinified. Fermentation took place on the skins lasting for 10 to 12 days at controlled temperatures of 25°C. Post fermentation maceration lasted for five days extracting colour, flavour and structure, before the wine was pressed off the skins. The wine was transferred to oak barrels for three months where malolactic fermentation took place, followed by further maturation in stainless steel tanks for 10 months.
Nerello Mascalese 100%
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