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Wine production in Santa Ninfa

 

 
 
‘Red Suite wine’
Grape: Nero d’Avola
Colour: Red
Alcohol content: 13,5%

From our wine production in Santa Ninfa comes a red wine obtained exclusively from Nero d'Avola grapes harvested in the last ten days of August; the grapes, which are in the cellar, are dirasped and slightly pressed before being introduced in the fermentation tank. Here the must remains in contact with peels and grape pips for a week, subjecting 2 daily replacment to uniformize the mass and temperature: the latter is kept below 27 ° C for the entire of fermentation-maceration time.

After the alcohol fermentation the wine is decanthed into a second tank while the solid parts are pressed to extract the remaining liquid. Malolactic fermentation, which consists of the transformation of malic acid into lactic acid to make the wine more soft, occurs spontaneously in the following 2 weeks. Finally the wine is again decanthed, separated from the sediments and placed in stainless steel tanks for refining; at the end of May, after 8 months it is filtered and bottled.
The color is purple red with purple reflections, from the low alcoholic degree and easy to drink; the aromatic notes are the classic ones of Nero d'Avola: red fruits, purple, marasca cherry. The wine is young but the taste is round and soft. Tannin concentration contained ensures the absence of sharpness and roughness making this wine suitable for every coupling, from red meat to seasoned cheeses.
 
 
 
Vino Trapani
 
 
 
 
‘White Suite wine’
Grape: Shiny Cataratto
Colour: White
Alcohol content: 11%

Our white wine is obtained exclusively from Catarratto grapes harvested by hand in the last ten days of September by 15-year-old vineyards reared to counter-espalier ; the grapes, taken in the cellar, are dirasped and pressed so heavily: the must obtained, separated from the solid parts, is entered after cooling in the decantation tank. After the sedimentatio, the cleaned must is fermented in a second steel tank at 13 ° C.

The alcoholic fermentation lasts about 2 weeks, the obtained wine is again poured to separate it from the last formed sediment and to avoid a possible malolactic fermentation which is generally avoided in the production of white wines; at the end of January, after 4 months of refinement in steel tanks, the wine is filtered and bottled.

The wine has a yellow color loaded with soft greenish reflections, an aromatic complex in which you can distinguish notes of vanilla, exotic fruits and citrus fruits. In the mouth stand out the typical acidity and sapidity of Catarratto, well balanced by the softness and overall freshness. It should be served at a temperature of 8-10 ° C and is ideal for aperitifs, sea hors d'oeuvres and first seafood dishes.