Temprano 2019 - Dos Tierras Badalucco

Temprano - Dos Tierras Badalucco 

Badaluco's "Temprano" is a red wine that comes from a blend of Nero d'Avola and Tempranillo, the two most representative red grapes of Sicily and Spain. The grapes come from the Delia Nivolelli vineyard, which stands in the hills and is rooted in clay-rich red soils. Manual harvest, and in the cellar, fermentation is spontaneous in steel and wood, and maceration that varies between 15 and 25 days. It follows the aging for 6 months in barrique, and is then bottled without filtration. The color is deep ruby ​​red. On the nose notes of red flowers, Mediterranean herbs and spicy aromas. The sip is fruity, tannic and very juicy.

Service

It is recommended to serve it at a temperature of 16/18 ° in tulip goblets. Wine to drink at once but with a wonderful evolution over the years.

Pairing

Great to match with mulberry pumpkin ravioli, oriental cuisine, salt fish, to try with fresh pasta with pesto to Genoese.

Cellar: Dos Tierras Badalucco 

Dos Tierras Badalucco is a reality that is located in Petrosino, a small seaside village in the province of Trapani. Dos Tierras is one of the most compelling love stories of recent years. It all began when Pierpaolo Badalucco, a little over twenty years of age, after graduating in political science, left for Madrid for a two-year master's degree in Economics with the intention of finding a place in the bank. Here he meets Beatriz who will become his wife and the much dreamed job. But after a few years, sick of nostalgia, he decides to return to Petrosino and save 4 hectares of vineyards, before his father sold them. A project was taking shape to create a bridge between the two cultures, and to plant Spanish grapes in the land of Sicily. So alongside the classic Sicilian grapes Nero d'Avola and Grillo, we find Spanish varieties such as Verdejo and Tempranillo. In the vineyards, he tries to respect the environment as much as possible. to safeguard the course of nature in the best possible way. In the cellar, family traditions are followed, in fact the pressing of the grapes is still done with the feet, and fermentations take place spontaneously with only indigenous yeasts naturally present on the skins. The refinements are carried out in barriques.