Available
VDN26

Suber

Nero d'avola • Frappato • Alicante

Suber
of  42,00 €

Cultivation of three sicilian indigenous grape varieties - Nero d'Avola, Frappato, Alicante - has given rise to Suber, a wine with an intense red colour and distinctive, complex, highly aromatic taste. Combination of the three varieties gives the wine body and character. The contribution of the Nero d'Avola is an aroma of red fruits, such as blackberries or mulberries; the Frappato adds an aftertaste of yellow peach; the Alicante gives Suber alcoholic strength and enriches it with a hint of fragrant spices.

Vinification

The wine is the fruit of meticulous research in the vine and wine sector combined with traditional vine cultivation techniques. The vines are bush-trained, as in the past, and tended using ancient tools and enduring care. In the silence of the woodlands, work in the vineyards is marked by the sounds of secateurs during pruning, and the farmer's hoe and the clop of Gino the mule’s hooves during ploughing. In order to protect nature and the surrounding woodlands, the vines are cultivated in accordance with organic farming standards and are tended by hand. The particular composition of the vineyard’s terrain, consisting of deep red, sandy Mediterranean soil overlying sandy arenaceous rock, combined with a dry, windy climate, give the grapes their characteristic harmonious intensity and complexity of taste.
Each grapevine produces just enough grapes for a single bottle of wine, and bush-training not only ensures a quality product but also creates a natural harmony between the vineyard and the surrounding landscape. After a natural vinification process, without recourse to processes of clarification and filtration, Suber is aged for 12 months in 225 and 500 litre barrels and is then bottled around 15 months after harvest and aged in the bottle for at least 6 months.
Suber goes extremely well with red meat and cheese; it makes an interesting accompaniment to chocolate.

Specifications
  • WINE

    IGT (Typical Geographic Indication) - Sicily

  • GRAPE VARIETIES

    50% Nero d'Avola, 30% Alicante and 20% Nero Capitano (Frappato)

  • PRODUCTION AREA

    Caltagirone (Catania) Italy

  • ALTITUDE

    325 metres a.s.l.

  • TYPE OF SOIL

    Mediterranean red sands

  • TYPE OF CULTIVATION

    bush-trained

  • PLANT DENSITY

    9,000 vines per hectare

  • AGE OF VINEYARD

    15 years

  • CLIMATE

    Mediterranean with hot, dry, windy summers and a good diurnal temperature variation.

  • RIPENING AND HARVESTING

    September, manual harvesting

  • VINIFICATION METHOD

    maceration and destemming (around 80%), pressing

  • MACERATION

    14 days in stainless steel fermentation tanks

  • AGING (type of barrels)

    in 225 and 500 litre used and semi-used barrels for around 12 months

  • BOTTLING

    around 15 months after harvest with at least 6 months aging in the bottle.

  • QUANTITY PRODUCED (in bottles)

    7000 75 cl bottles
    100 150cl Magnum bottles

  • COLOUR

    purplish ruby red with violet tones

  • AROMA

    dried red fruit, etherish, intense

  • TASTE

    full, fruity, well-balanced, persistent taste

  • ALCOHOL CONTENT

    13,5%

  • TEMPERATURE OF SERVICE

    18 - 20 °C

  • SERVING TEMPERATURE

    An excellent accompaniment to red meats and cheeses.

  • STORING

    Lay the bottle down in a cool room with a stable temperature not in excess of 18° C