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  • Crafts

  • Vegans

  • Indigenous yeasts

  • Macerated on the skins

  • Organic

Santa Tresa Frappato Bio Rina Russa 2019

€8.91
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Description

Details of wine

The Sicilian land with its warmth and its mix of cultures has always seduced a wide range of entrepreneurs who have moved, bringing with them a fundamental entrepreneurial background for the revitalization of this island.

The Santa Tresa Winery is an example of how business organization and passion for the land manage to coexist creating one of the most innovative and interesting productive reality of recent years.

We are in the red lands of Vittoria, where all of them flow under the banner of organic culture, which in addition to being a certification has a real lifestyle.

The reopening for the life cycle of the vineyard and for the biodiversity present in the area give personality and warmth to all the wines produced by the Santa Tresa Winery, becoming products ambassadors of the warm Sicilian land.

The Rina Russa Frappato Bio contains all the typical qualities of the most important grape variety of Vittoria, giving a wine with a unique style that impresses with its freshness and flavor.

Its processing involves fermentation in steel tanks, maceration on the skins and aging in cement for a few months.

A red defined atypical for its ability to pair well with fish dishes.

 

 

SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO

Color

Rubino di una certa trasparenza.

Smell

Ai profumi sciorina ciliegia e amarena, seguite da arancia sanguinella, rosa, china, liquirizia, pietra focaia, menta e sottobosco.

Taste

Al gusto si rileva con buon equilibrio fresco glicerico, sapido, con tannini fini e finale ricco di ritorni fruttati.

Details

Features

YEAR 2019
ALCOL 13.50
FORMAT 0,75 L Standard
COLLECTED Le uve vengono accuratamente raccolte a mano verso la fine di Settembre e vengono accuratamente messe in piccoli contenitori da 15 kg.

Details

Informations

CLASSIFICATION DOC Sicilia
TEMPERATURE 14-16
LOCATION Vittoria (RG)
REFINEMENT Terminata la fermentazione malolattica, il vino viene conservato sulle fecce fini per circa 4-6 mesi in serbatoi di acciaio inox, con regolari rimontaggi, prima dell'imbottigliamento.
WINEMAKING L'uva viene refrigerata per una notte in una cella frigorifera per abbassare la temperatura a 6-8 °C, al fine di preservare le particolari qualità del Frappato. Dopo una diraspatura e pigiatura molto soffice l'uva viene fatta fermentare ad una temperatura di circa 18-22 °C per 10-12 giorni. Il vino viene separato dalle bucce e la fermentazione malolattica avviene in modo naturale.
DECANTING 1 ora

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Bibenda 2018

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CELLAR

Name: Santa Tresa
Start-up year: 2002
Cultivated hectares: 39
Winemaker name: Stefano Chioccioli
Address: Contrada Santa Tersa - Vittoria (RG)
Web Site: www.santatresa.com

We want to tell you, with and through wine, the incredible encounter of Sicilian cultures. We produce authentically Sicilian and strictly organic wines. We want to accompany you to discover places, products, cultures and techniques. Through our work we want to convey love for this incredible territory. Our curiosity has prompted us to re-evaluate varieties and production techniques capable of combining ancient traditions and innovative oenological approaches. Santa Tresa, is a jewel made of microclimate, biodiversity and culture. Our work is not limited only to adhering to the rules laid down for organic cultivation but it becomes philosophy, objective, study and finally result. The people of Santa Tresa, no longer mistress but guest and custodian of a unique legacy: the biodiversity of Vittoria. Choosing Santa Tresa, we offer you strictly organic wines of high wine level. You will have the certainty of a product that not only respects but promotes and preserves a terroir and a generous nature that only human respect is enough to produce wonderful fruits. When you choose Santa Tresa, you demonstrate that you have in your DNA the seed of discovery. You will get to know unique varieties that may have been little enhanced and ancient techniques, such as the use of terracotta amphorae, which together with modern methods and an innate predisposition to experimentation, make our wine unique.