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Perricone

Sicilia DOC

An identifying and engaging red, at the top of the qualitative pyramid of Tenute Orestiadi. The result of a painstaking work - of analysis and experimentation - conducted in the Belìce Valley, in order to re-attribute value and prestige to one of the relic grape varieties of the Sicilian wine-growing tradition: Perricone. The grapes, harvested by hand and in small crates at the end of August, are transported to the cellar and subsequently destemmed to best preserve the integrity of the skins. After fermentation at a controlled temperature, the product obtained is aged for 8 months in steel, with a further 10 months in the bottle lying down. Intense purplish-red in colour, like the typical shades of the golden soils on which the vines grow, Tenute Orestiadi's Perricone is characterized by an aromatic bouquet of red fruits, mixed with spicy notes. A wine out of the ordinary, able to express great elegance on the palate, with a sumptuous and persistent finish.

Varietal

Color

Intense and brilliant purple.

Nose

Fresh and floral. Aromatic bouquet of red berried fruits mixed with hints of spices and Mediterranean scrub.

Palate

Soft elegant and fruity with dense sensations of wild berries. Sumptuous and persistent finish.

Vinification

Refines for about 8 months in steel and completes its maturation for at least 10 months in the bottle lying down

Glass

Red Bordeaux

Service temperature

16/18°C

Pairings

It pairs well with first and second courses based on red meat and game (lamb chops, rolls). Also good with stewed fish and fresh cheeses.

Sicilia DOC

Terra Rossa up to 300 meters a.s.l.

In south-western Sicily, where the color of the earth evokes the typical shades of red of the soils golden by the sun on the Mediterranean, we find this type of soil, rich in sand and skeleton (stones). With a very loose composition and full of ferrous micro elements, in the Belìce Valley it is characterized by a dry microclimate perfect for the cultivation of red grape varietals. It is the land of choice for Perricone, which has its origins in this area: in fact, another name of the cultivar is Pignatello, precisely in relation to the "pignate", a Sicilian term that indicates pots made with the same red earth on which the varietal yields its maximum expressions.
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