RED WINES
Red wine is made from blue grapes. Besides the used type of grapes, it differs also in the manufacturing process of white wine or rosé.
In the classical manufacturing process, the extraction of the desired components from the solid parts (shell, core, stem structure) takes place during the mash fermentation, the duration can be determined individually. In short duration fruity wines produced without potential for aging. By prolonged maceration, the proportion of leached tannins and phenols in the wine growing rapidly, thus allowing the development of a large warehouse wine.
For several decades, the malolactic fermentation, called malolactic fermentation for a variety of red wines is deliberately initiated. The red wines are characterized in taste rounder and softer. However, the method is not ideal for any red wine.
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| Nerello Mascalese |
Nerello Mascalese is a red grape variety that is the most commonly grown grape variety in Sicily after the Nero d'Avola variety. The late-ripening variety is often blended into table wine, and in the Etna DOC region it is processed into very high-quality, tannin-rich and balanced red wines. Nerello Mascalese is found on the slopes of Mount Etna at an altitude of between 800 and 1000 meters above sea level. NN planted.
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| Nocera |
Nocera is a red wine variety cultivated in the Italian regions of Calabria and Sicily. It is used as a pure variety or as a blending partner (e.g. in the DOC wines Faro, Bivongi and Sant'Anna di Isola di Capo Rizzuto).
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