The Quarantanni Riserva is an intense ruby-red wine from Sicily’s largest cooperative Colomba Bianca. A top red wine from this cooperative with a fine bouquet with notes of vanilla, cocoa and ripe red berries. It is a harmonious wine with a remarkable structure and balance, which presents smooth tannins. The aftertaste has toasted scents, red berries and a very persistent aroma.
17 Item Items
Warning: Last items in stock!
|Classification||Sicilia Rosso DOC Riserva|
|Wine style||Dry red wine|
|Grapes||70% Nero d’Avola and 30% Cabernet Sauvignon.|
|Maturation||One year in oak barrels followed by a month in the bottles.|
|Bouquet||Persistent and ethereal, with notes of vanilla , cocoa, ripe red berries .|
|Taste||A warm and ethereal wine with a remarkable structure and balance, which presents smooth tannins that render it harmonious. The aftertaste has toasted scents and red berries with a very persistent aroma.|
|Pairs with||Red meat, game, tasty roasts or seasoned cheeses. Serve at 16-18 C.|
The Colomba Bianca winery was founded in 1970. During the last 10 years it has become one of the biggest wine growing co-operative in Sicily operating 6 wineries and count on circa 2480 partners and extends along 7500 hectars of vineyards between the provinces of Trapani, Palermo, Agrigento, Caltanissetta and Ragusa. The vineyards can be found in areas which benefit of a vast pedoclimatic diversity, from the low coastal areas up to an altitude of 600 metres above sea level.
The Nero d’Avola and Cabernet Sauvignon vines for the Quarantanni Riserva red wine grow in the Colomba Bianca clayey vineyards in Contrada Giudeo Minore in the Mazara del Vallo valley in Western Sicily at an altitude of 180 m. The grapes were hand-picked and placed in small baskets. They were worked quickly to maintain the unique characteristics of grapes, respecting the territory of origin. The winemaking was done using selected yeasts, with a maceration of 12 days. The temperatures vary between 26-28°C in order to favour the extraction of the colour contained in the grape skins. The separation of the skins occured on the fifth day in order to maintain the tannins of the wine smooth. After the malolactic fermentation, the wine was matured in oak barrels for approximately one year, with a rest on suspended yeasts using the batonnage technique and after bottling a month in the bottles before commercialization
Longevity 5-10 years.