This wine is yellow with golden hues. On the nose, it has aromas of ripe peaches and apricots. On the palate, it is well-structured, with fresh acidity and an underlying minerality.
- Feature(s): Vegetarian, Vegan
- Winemaker: Domenico De Gregorio
- Alcohol (ABV): 13.5 %
- Acidity: 5.8 g/l
- Residual sugar: 1.28 g/l
- pH: 3.25
The vineyards for this wine are located around Menfi on the south-western coast of Sicily. The vines are grown on south and south-east facing slopes at altitudes of 150-400 metres above sea level. The soils here are mainly limestone with medium texture. Vines are Guyot trained and planted at a density of 4,000-4,500 plants per hectare.
The 2019 vintage was characterised by a very wet autumn that saw 607 millimetres of rain - the same amount that would normally fall over a year. This was followed by a cool spring with some rain during flowering, which decreased the bunch size as well as delaying the ripening cycle. Summer was relatively cool and this, along with ample soil moisture from the rain earlier in the year, meant that the vines avoided hydric stress and remained healthy.
After being crushed and destemmed, the grapes were immediately cooled to 5-8°C, and kept at these temperatures for 4-6 hours. The must was then pressed and cold-settled for 36 hours. Fermentation took place in temperature-controlled, stainless-steel tanks at 16-18°C for 20 days.
Sommelier Wine Awards 2020
First produced in 1999, the Mandrarossa wines come from a selection of the best sites from Cantine Settesoli’s 6,000 hectares of vineyard, situated in southwestern Sicily and planted with 32 different grape varieties. This range was conceived after the diverse soils of the vineyards were mapped, enabling the winemakers to focus on what were then ranked their best sites. Under the leadership of co-operative president Giuseppe Bursi, consultant winemaker Alberto Antonini has sought to improve viticulture, which in turn has resulted in better wines. Working with soil specialist Pedro Parra and head winemaker Mimmo De Gregorio, Alberto has selected 500 hectares of vineyard for the production of the Mandrarossa wines. These vineyards are situated close to the sea, where intense sunlight, moderating sea breezes, mild temperatures, multiple elevations and a myriad of different soil types combine to give the sort of grapes that Mimmo and Alberto are looking for.