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Base Novello

Cupido Novello

IGP (Indicazione Geografica Protetta) Terre Siciliane

Grapes used: Typical black local grapes.
Harvest: From late August to mid-September.
Bottling: End of October batch.
Type: Novello wine (vin Nouveau).
 
FERMENTATION
Method: Carbonic maceration for 6 days and up to 13° brix, before being devatted and subjected to alcoholic fermentation in stainless-steel vats at 20°C.
In-bottle ageing: 20 days.
Malolactic: Yes.
 
TASTING NOTES
Cherry-red color with violet reflections.
Velvety, balanced and fragrant palate.
Well-orchestrated bouquet with fruity undertones.
Best consumed when young.
 
ACCOMPANIMENT
Serve at 8-10°C. as an aperitif. A great match for appetizer, entrées and soft-fleshed fish.

 

macerazione-carbonica

Carbonic Maceration: It is a vinification technique invented by a team of French researchers in 1934.

It enhances the fresh and fruity scent and flavor of the wine giving to the consumers a slightly tannic product.

The French use only grapes from the Gamay vine while our winemakers at the Principe di Corleone Winery prefer using many kinds of red berry vine varieties to obtain unique products