Nicosia Fondo Filara Etna Rosso Bio 2018

€11.63
+ -

Description

Details of wine

Among the best stylistic interpretations of the Nicosia company we can insert the Etna Rosso DOC "Fondo Filara". This wine, obtained from native grapes such as Nerello Mascalese and Capuccio, is a sincere, sincere, direct wine which, however, incorporates an international personality. The great minerality, typical of the wines of this area, sustains it continually sip after sip.
This Etna Rosso is the fruit of the skill and attention that the Nicosia winery applies to support and respect the environment. So the whole production process is strictly organic and once the harvest is done, the grapes macerate and ferment for about 10 days in steel, where they also carry out malolactic fermentation; then they are transferred for 5-6 months in barriques, and, subsequently, for 3-4 months in large barrels.
A wine of great character that can accompany important meat dishes and also mature cheese dishes.

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Color

Rosso rubino tendente ad assumere riflessi granati con l'invecchiamento.

Smell

Espressivo ed elegante con note di frutta rossa, erbe, spezie e liquirizia.

Taste

Caldo, robusto e persistente con un piacevole retrogusto balsamico.

Pairings

Primi piatti con sughi saporiti, carni alla griglia, arrosti, selvaggina e formaggi semi-stagionati.

Details

Features

YEAR 2018
VINES 20% Nerello Cappuccio, 80% Nerello Mascalese
TRAINING SYSTEM Contro-spalliera a cordone speronato.
ALCOL 13.00
FORMAT 0,75 L Standard
COLLECTED Manuale in cassette, nella seconda-terza settimana di ottobre.

Details

Informations

CLASSIFICATION DOC Etna
TEMPERATURE 16-18
LOCATION Trecastagni (CT)
GROUND Terreni composti da sabbie vulcaniche, derivati dal disfacimento delle masse laviche, molto ricchi di minerali.
REFINEMENT Prevalentemente in acciaio, il 50% del vino matura per 5-6 mesi in barrique ed altri 3-4 mesi in botte grande; l'affinamento è completato da un ulteriore maturazione di almeno 6 mesi in bottiglia.
WINEMAKING Temperatura controllata (24-26 °C). Maturazione per circa 10-15 giorni.
DECANTING 1 ora

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Veronelli 2017
Bibenda 2016
Bibenda 2017
Wine Advocated 2014 88
James Suckling 2017 92

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CELLAR

Name: Nicosia
Start-up year: 1898
Cultivated hectares: 250
Winemaker name: Maria Carella
Address: Via Luigi Capuana, 65 - Trecastagni (CT)
Web Site: www.cantinenicosia.it

Back in 1898 Francesco Nicosia, the great-grandfather of the current owner, decided to open his first wine shop in Trecastagni, on the eastern slope of Mount Etna. This was the golden age of Etna wines, which – even then – were renowned and esteemed across Europe for their minerality and “volcanic” personality. Towards the end of the twentieth century, however, the family came to an entrepreneurial watershed, thanks to the tenacity, courage and innovative spirit of Carmelo Nicosia, the current owner. Investing heavily in expanding and restructuring the vineyards, and building a modern winery, he helped transform the family business into one of the leading players in the renaissance of Sicilian wine in Italy and around the world. The Trecastagni winery is the place where tradition meets ultra-modern technology. Covering a nearly 27000-square-foot space, over a total area of more than 20.000 square feet, among the spacious winemaking area and testing laboratory, large stainless steel tanks and barrels, the ultra-modern bottling line and the bottle aging area and the suggestive underground barrel cellar, the winery is where the heart of the company beats. Here, in the hospitable wine shop, visitors are welcome to sample the final result of the company’s efforts for themselves. In this veritable “refuge”, far from the frenetic pace of everyday life, standing before a majestic view of the volcano, guests at Cantine Nicosia can take part in tastings and events in which wine is always the star. Cantine Nicosia has joined the principles of sustainable viticulture to combine environmental protection and food safety. Using the most advanced techniques of precision viticulture, the winery has been able to reduce to a minimum the use of agrochemicals and fertilizers, with the aim of eliminating the presence of natural or artificial contaminants in the wine. The winery has long taken up the challenge of high quality with the aim of satisfying the demands of consumers, who are increasingly attentive to healthy eating and the traceability of every step of the production process. Therefore, Nicosia has earned official and internationally acknowledged certifications requiring the observance of a series of parameters and guidelines in company activities, work organization, production processes, relations with customers, suppliers and consumers, and environmental and food safety.