Perricone 2011 - Porta del vento

Perricone - Porta del Vento

It's produced in Perricone vine, Sicilian native of the oldest, today very rare, characterized by compact bunches with conical shape, with thick peeling acorns of blue color. The grapes are harvested by hand in mid-October, in small cassettes, when they are full-matured and retain great acidity and freshness. The fermentation is in concrete tanks, in contact with the skins for eight days and refining in big oak barrels of Slavonia for 2 years. Maquè has ruby ​​red color with blue shades. The nose recognizes red fruit hints. Balsamic, herbaceous, and the scent of Mediterranean scrub. In the mouth is full, fresh, with integrated tannins, with a long finish.

Service

We taste the Perricone at a temperature around 16/18 ° C. It is recommended to serve it in tulip goblets. Daily wine but, if left resting in the cellar a few years will reserve great emotions.

Pairing

The Perricone is great with homemade cured meats, first courses with ragu, meat dishes; Ideal for combining pork ribs with the oven.

Cellar: Porta del Vento

Porta del Vento takes its name from the valley on the hills of the territory of Camporeale in the province of Palermo, about six hundred meters in altitude, in the area of ​​Alcamo doc and Monreale doc. Managed by Marco Sferlazzo, a pharmacist, has about eighteen acres of which fourteen implanted to a vineyard on sandy soils on a rock arena crust. The vineyards are mainly bred and have an average age of forty-two, exposed to the north following the steep slopes of the rugged terrain. The place is particularly windy with strong thermal excursions, which allows to get some scents of perfumes. Marco follows organic cultivation and uses biodynamic preparations. The soil is cultivated without any use of synthesis products, trying to understand and maintain the balance of spontaneous herbs, enhancing biodiversity. The yield is low, about forty thousand per hectare. The vintage is handmade, the grapes just picked up in cassettes, arrives in the cellar of the farm, where the fermentation takes place. Marco's philosophy is to let nature make its course and that the harmony and plant energy are transmitted from the clusters to the wine, expressing completely the territory to which they belong.