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Colour violet-purple |
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Bouquet ripe plums and wild blackberries, shows pleasantly complex and aromatic notes of incense, jasmine and black truffle |
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Flavour Texture of the tannin is variegated and combines with soft, sweet and seductive aspects, like a Sacher cake, to those harder, direct and austere of a cake of Modica chocolate. |
The single-variety Nero d’Avola named Plumbago is called after the beautiful violet-coloured wild flower which grows in the woods surrounding the baglio and the vineyards of Ulmo. It is produced from the old vineyard around the Lago Arancio, which presents a soft and fruity version of this great Sicilian variety. Rounded tannins and perfectly adjusted wood make this an immediately pleasurable wine.
15,00 €
In stock
Grape: 100% Nero d’Avola
METHOD OF CULTIVATION
According to the criteria of organic agriculture and the SOStain® protocol; ground cover of beans, vetch and wild plants to increase organic substance and nitrogen content to increase strength of the soil’s microfauna; plant health protected with minimum amounts of sulphur and copper; phytophages deterred by useful insects, sexual confusion and application of natural restoratives such as zeolite, kaolin and vegetable extracts.
Winemaking
The Nero d’Avola grapes produced by the ‘Ulmo Vecchio’ and ‘Vruca’ vineyards are gathered by hand, placed in backpacks and
immediately transported to the winery. Here they are pressed and destemmed, and the must placed in stainless steel tanks where the alcoholic fermentation begins. The grapes are stirred 2/3 times each day with very short pumping –between 12 and 18 minutes – according to the stage of fermentation, so as to protect the skins and thus enhance the complexity of the wine. The fermentation lasts 8 days, with the temperature maintained at around 14-15 °C during the first stage, at 18-21 °C during the second stage and when approaching its conclusion, at 24-25 °C. When the fermentation is complete, the tanks are filled up with wine from the same vines, to proceed with macerationof skins in contact with the wine, lasting 10/12 days, and final decanting. During the 12 days of maceration the temperature is regulated at around 21-23 °C to favour the so-called “FML” which takes place wholly in stainless steel Finally the wine is decanted, the lees removed, and the wine transferred to barrels of French oak for maturation of 10 months.
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