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Lu Patri - Nero d'Avola Sicilia D.O.C. - Baglio del Cristo di Campobello

Lu Patri from the unique Sicilian winery Baglio Del Cristo Di Campobello, a winery that is deeply passionate about producing and continuously improving their quality wines from their excellent location in the hills near the south coast. This ruby red wine is made from Nero d’Avola grapes, it is a full-bodied wine, round and smooth, with elegant tannins and lots of flavor.

20,60€

022-070

This product is no longer in stock

Data sheet

ProducerBaglio del Cristo di Campobello
RegionSicilia
ClassificationNero d'Avola Sicilia D.O.C.
Wine styleDry red wine
GrapesNero d'Avola
Vintage2015
MaturationFourteen months in French oak barriques and a minimum of twelve months in the bottles.
BouquetBalsamic notes, together with aromatic herbs, blackberries and sour cherries.
TasteRound and smooth, with elegant tannins and lots of flavor. Warm and complex character, caressing and spicy, with and underlay of elegant, licorice-coated tannins.
Pairs withRobust Red Meats, Roasts, Game and hard matured Cheeses. Serving temperature 16-18 °C.
Alcohol14% Vol.
Volume0,75 l.

More info

The Bonetta family at the old Baglio del Cristo farm has only been growing vines for the last 20 years and has managed to present itself as an important and innovative winery in Sicily enhancing both the native and international grapes that they adapt well to the limestone chalky soils, the hot summer temperatures mitigated by the cooler sea breezes. The family currently manage 30 hectors of vineyards and their philosophy is about individual vinification of each vineyard in respect for a unique and precious territory with strong focus on quality in all phases of the wine production.

The Nero d’Avola vines for the Lu Patri red wine have an age of 18 years and grow in vineyards with mainly calcareous soil in a hilly terrain at an altitude of 230-270 m. in Campobello di Licata at a short distance from the Mediterranean Sea on the south coast of Sicily. The grapes were manually harvested in small crates. After a further selection the grape bunches were de-stemmed and lightly crushed. The grape mix was transferred to stainless steel tanks for maceration and fermentation for about 18 days under temperature-control, with regular pumping over of the must in order to have optimum extraction of the substances in the skins. The wine matured for fourteen months in French oak barriques and a minimum of twelve months in bottle.

Longevity 10-15 years.

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