Perfect with land cuisine, it is excellent in combination with pappardelle with wild rabbit sauce.
In Sicilian dialect, Vinupetra means “wine produced in a land full of stones”. The cultivation of the vineyard is done by hand. using natural products. Biotechnologies are not used in winemaking. Racking and bottling are carried out according to the phases of the moon. Winemaking: Crushing of the grapes of which 30% with the stalks. Maceration on the skins for no less than 15 days in 2500L wooden casks Yeast: addition of selected autochthonous yeasts Duration of alcoholic fermentation: 10 days Duration of refinement: in casks/barrels, 225L and 500L for 12 months Filtration: only during bottling Clarification: natural settling Racking: 6 times Addition of sulphur dioxide: in small doses before fermentation and bottling Average total acidity: 6.5 g/l Average pH: 3.35 Total sulphur in the newly bottled wine on average: 60 mg/l Bottling: in May of the second year following the harves
Colour: Deep ruby red color. Nose: The nose is intense; dominating the fruity hints of black cherries and blueberries, hints of liquorice, carob, vanilla, then mineral tones and stone nuances follow. Palate: On the palate it is soft, fresh, with velvety tannins and a full body. Excellent persistence wine.