Pile della Ciaula

Description

Vineyards:
The grapes come from the Salemi estate at an altitude of about 150 meters above sea level. The flat land with a mainly clayey structure and deep soil is rich in organic substances.

Grape harvesting: 
First decade of September. When fully matured, the grapes are manually harvested in the coolest hours of the day.

Winemaking: 
The grapes are vinified in steel vats and macerated for about 10-12 days at a temperature of about 20°C. Once the natural malolactic fermentation is completed, the maturation continues 2500-liter French oak casks and barrels for about 10 months, followed by an adequate refinement in the bottle.

Organoleptic properties:
With an intense ruby red colour and purple hues, full-bodied and persistent on the nose with intense hints of ripe red fruits, spices and light vanilla notes. It has an overwhelming, complex, full-bodied, harmonious and entrancing mouthfeel. Soft and elegant tannins.