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Lato Sud Vigna degli Architetti 2020 - Grottafumata
Grottafumata

Grottafumata - Lato Sud Vigna degli Architetti - 2020 - 75 cl

€24.30 €27.00 -10%
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  • Type  Red wine
  • Description  Red wine
  • Vineyard  100% Grenache
  • Production area  Catania
    East Versatile Etna
  • Catania
  • Annata  2020
  • Type of soil  volcanic
  • Alcohol content  14%
  • Production Philosophries  Artisan
  • Serving temperature  14/18 °C
  • Matching  Meat
    Red meat
  • Format  75
  • Allergens  Contains Sulphites
  • 10
  • Purity
  • Serve una mano? Consulta il Glossario
A0319

Description

The wine Lato Sud Vigna degli Architetti is produced by the winery Grottafumata, located in the region of Sicily, Italy. This red wine is obtained from Greek grapes, grown in the production area of Etna Versante Est. Featuring a 14% alcohol content, Lato Sud Vigna degli Architetti has a volcanic terroir, giving the wine a unique and distinctive character. During vinification, the grapes are destemmed and left in contact with the skins for 12 days in steel silos. The fermentation takes place spontaneously with its own yeasts, without any clarification or temperature control. Subsequently, the wine refines on the leaves, enriching its complexity and structure. This artisanal wine is perfectly matched with red meat and white meat. The province of production is Catania, while the recommended service temperature is between 14 and 18 °C. Lato Sud Vigna degli Architetti represents the essence of Sicilian territory, offering a unique and authentic sensorial experience

Grottafumata

We manage 2 and 1/2 hectares on Etna, between the districts of Monte Ilice, Monte Gorna and Carpene in the southeast of Etna at an altitude between 720 and 840 meters above sea level. The vineyards are about 60 years old. The white present in the vineyard is 70% Carricante and 30% Cataratto. The red variety is instead 90% Nerello Mascalese, 10% remaining Nerello Cappuccio. 2017 is a hot and dry vintage. 2018 is humid and rainy. 2019 is mild with rain in September. For the white, we destemmed, kept the whole bunches for 4 days in HDPE tubs and finally pressed and fermented in stainless steel tanks. The red was likewise destemmed to whole bunches, for 12 days in contact with the skins in steel silos. Both were on the lees until April 10th. The fermentations occurred spontaneously with their own yeasts without any clarification and temperature control.

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