Mille e una Notte 2018, with an intense ruby red color, presents a complex bouquet characterized by notes of red (cherry) and black (blackberry) fruits, fresh balsamic (eucalyptus) and spicy hints (black pepper) augmented by delicate nuances of vanilla. On the palate it is soft and enveloping, with great structure and tannins are mature and refined. It ends with a notable persistence.
PRODUCTION AREA
Southwestern Sicily, in the Estate located in the town of Contessa Entellina and in other areas particularly suitable for viticul-ture.
SOILS AND CLIMATE
Prevalence of vineyards with altitude from 200 to 400 meters a.s.l. (656-1,312 ft) with hilly orography and clay loam soils. Mild winters with little rainfall; warm, dry, ventilated summers with substantial differences between day and night-time temperatures.
VINEYARD
VSP (Vertical Shoot Positioning) training with spurred cordon pruning, and other traditional training methods suitable for producing quality grapes.
VINTAGE
The 2021 vintage recorded 615 mm of rainfall, slightly less than the average of 645 mm* for this area. The rainfall was concentrated in the winter, while the spring was dry; during this season, the delicate phases of flowering and fruit set proceeded regularly. The entire vegetative and productive cycle was accompanied by intense and careful vineyard work and thus concluded regularly. The quantity of grapes produced was in line with the estate’s average. The quality fully met the company’s objectives.
HARVEST
Manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of Syrah and Nero D’Avola took place between the end of August and the first days of September, according to the ripening of different varieties in the various plots; the Peit Verdot was harvested on September 6th.
WINEMAKING AND AGING
A further selection is carried out in the cellar, thanks to the latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins at controlled temperature. The aging took place for 12 months in new French oak barriques. The barriques used were selected from the best tonnellerie, with fine and extra-fine grain and a medium-toasting level. The wine was then aged for nearly 2 years in bottle.
AGING POTENTIAL
Over 20 years.
FIRST VINTAGE
1995
