LU PATRI – Red Wine
vinification: grapes are soft crushed and continuous remontages are made to guarantee an optimal extraction of the substances contained into the skins. The maceration period is about 18 days at temperature controlled conditions.
ageing: 15 months of ageing in 225 litres French-oak wood barriques (Nevers, Trançais, Allier) of these one third are new and a further 10 months bottle ageing.
“From balsamic notes, aromatic herbs to fruits of blackberries and black cherries. It is full-bodied and delicate flavour at the mouth, spicy with a nice undercurrent of tobacco, liquorice and black pepper, elegantly complex and warmly tannic. This wine can be aged for a period of 10 years.”
Riccardo Cotarella
vintage 2007
alcohol content: 14,50% vol | total acidity: 4,90 g/l | Ph: 3,97 | dry extract: 42,12 g/l
vintage 2008
alcohol content: 14,00% vol | total acidity: 5,54 g/l | Ph: 3,42 | dry extract: 34,20 g/l
countryside: Musta
town: Campobello di Licata
altitude: between 230 and 260 meters above the sea level and at 8000 meters from the sea-coast, unique micro-climate, temperature fluctuation between the day time and night time up to 20 degrees due to the sea breeze.
exposure: South and North-West
geological characteristics: mixed terrain, calcareous and chalky. It’s also deep and hilly.
grape variety: Nero d’Avola
age of planting: March 2000
nurturance method: spurred cordon.
planting density: 5000 plants per hectare
yield per hectare: 60 quintals
harvest time: between the second and the third week of september.
harvest method: hand harvesting in small crates.
