Barroccio IGT Rosso Terre Siciliane 2018

Description

Introduction

Made mainly from Nero d’Avola, an indigenous grape deeply rooted in the Sicily Island, along with a healthy dash of silky Syrah, this wine is blended specially for Corney & Barrow. A glass of this red wine is a taste of the Italian Dolce Vita! Fruity, spicy and juicy.

Background

Il Barroccio is our new entry-level Italian pair born from another partnership with this producer.

Il Barroccio, a remarkable contraption that has been created in Italy in the mid-nineteenth century -as an original meaning of transport destined to wine deliveries-, remains nowadays a common feature in some remote villages of the Italian countryside.

Il Barroccio Rosso Terre Siciliane is made mainly from Nero d’Avola, a native grape of the Mediterranean island of Sicily. Here, the hot climate suit this variety perfectly and contributes to its distinctive dark colour.

Vineyard information

Location: Around the hilly provinces of Trapani and Agrigento in the South-West region of Sicily. The vineyards are on slopes and the wind that blows through them mitigates the high temperatures, resulting in more elegant and balanced wines.

Climate: Mediterranean with mild winters as well as very hot and sunny summers enhancing the fruit ripeness and concentration. The summers are tempered by sea breezes that help preserve aromatic freshness and primary fruit flavours.

Soil: Clay and chalky, which means good drainage, enabling the vines to go deeper to find water and nutrients, which is believed to make them stronger and to give better quality fruit.

Philosophy: Sustainable viticulture, whereby eco-friendly practices are maintained minimising the use of chemicals in the interests of long-term biodiversity and balance in the vineyard, soils and surrounding environment

Winemaking Details

Grape Varieties 80% Nero d’Avola, 20% Syrah

Fermentation Traditional vinification, with maceration on the skins, in order to extract colour, at controlled temperatures, in order to preserve freshness of aromas. Soft pressing of the berries follows, in order to extract aromas and colour but avoid bitter phenolic tannins. Once alcoholic fermentation is over, the wine spontaneously undergoes malolactic fermentation for 20-25 days, which adds complexity to the final wine and mouth feel. The wine is aged for 6 months before bottling, giving it time to rest and express itself at best.

Tasting Note

This opulent red wine is spicy and juicy, displaying flavours of plums and ripe dark cherries.

It bursts with aromas of ripe dark cherries and warm spices, it has grippy, yet smooth tannins.

Summary