Aging: 20 days maceration in selected open Tonneaux barrels made from oak from the French forests of Allier. Refined in wood and amphorae for at least 18 months followed by 3 months in the bottle.
Tasting Notes: On the nose notes of red fruits, undergrowth, cherry preserve and pomegranate. The palate is intense, intriguing and enveloping, yet delicate with a beautiful acidity balanced by silky tannins.
Vineyard Notes: The soil is volcanic in origin, of varying depths. It has a sub-acid reaction and is rich in organic substances. Soil texture is loamy-sandy, with an abundance of skeleton grains in certain areas of the vineyard.
Soils are generally fertile, well-drained and with excellent root exploration. Cover crops of leguminous and/or grass species have been grown since 2007.
Production Notes: Bunches are picked by hand and collected in crates, and macerated for 15 days, at approximately 24°C. The fermentation is carried out at 25°C for 20 to 30 days, partly in steel and partly in carefully chosen amphoras in cocciopesto (ground earthenware). The resulting wine is aged partly in Tonnaux for at least 15 months, and partly in Amphoras. Before bottling the wine, the total sulphur dioxide is checked and, if necessary, it is topped up (adding only a few grams to ensure the product is stable, and that it can withstand stresses caused by transportation, high temperatures etc.). The temperature is then lowered to stabilize the wine before bottling.
Winemaker Notes: Every project must have a soul; it must make sense, and above all, it must provide a thrill. Cuore di Marchesa fits the bill perfectly. Gentle fermentation is carried out in Tonneaux barrels, selected by hand for their delicacy. You can sense the volcano, the cooled lava masses that have coagulated and harde- ned, and the ash sands: notes of sulphur and hydro- carbons. Just a few days after bottling this wine, we are delighted how Marchesa has repaid us; it is a spectacularly eternal vineyard.
Food Pairing: Traditional Etna cuisine, lamb, fish soup.
Other Notes: Total production: 2000 – 5000 depending on the vintage. Every bottle is numbered.