Contessa Entellina

Southwestern Sicily, Tenuta di Contessa Entellina and bordering territories

Deep, dark, alluvial soils of medium texture. Silt, sandy-clay composition with a good concentration of organic substances

130 m a.s.l.

South-West

Spalliera with guyot pruning leaving 5-7 buds per shoot

3205 plants per ha. Vineyard layout 2.60m x 1.20m

Hand harvested in boxes within the first half of September

After destemming and crushing the must is fermented and macerated at 22-24°C for roughly 25-30 days

6 months in controlled temperature cement tanks, then aging in large botti for 6 months followed by at least 6 months in bottle

13.5% Alc by Vol, 5.85 g/l total acidity, 3.50 pH

Strong aromas of violet and black current laced with licorice and black pepper. On the palate this wine is full-bodied, enveloping, tannic yet rounded with a nice spice on the finish

A great match for aged cheeses and roasted game meats with accoutrements