FRA’ ANSELMO

Perricone

Native in pureness dedicated to the benedictine fra’ anselmo who, in 1702, completed the works of the benedictine monastery and the annexed millstone to produce the wine for the mass. The engraved stone located inside the millstone, well restored, it is its label. A perricone in pureness bottled in less than one thousand units, result of an almost sacred care, which shows a ruby mantle of great structure. An olfactory progression introduces aromas of dark fruit, berries, blueberries and plums.

Grapes: Perricone

Soil: alluvial, mainly sandy rich of skeletons origin of organic material

Technical data

FRA’ ANSELMO

Perricone

Native in pureness dedicated to the benedictine fra’ anselmo who, in 1702, completed the works of the benedictine monastery and the annexed millstone to produce the wine for the mass. The engraved stone located inside the millstone, well restored, it is its label. A perricone in pureness bottled in less than one thousand units, result of an almost sacred care, which shows a ruby mantle of great structure. An olfactory progression introduces aromas of dark fruit, berries, blueberries and plums.

Grapes: Perricone

Soil: alluvial, mainly sandy rich of skeletons origin of organic material

Technical data

Years

2014

warm enough and medium rainy which allowed a fair growth of the vineries and a correct ripening of grapes thanks to the measures to manage the crown allowing the aeration and the insolation of the clusters, giving balanced wines with a good tannic structure and aromatic profile pleasant and intense.

FEATURES

The delicacy of vanilla berries requests the usage of french oak barrells of iii and iv passage. Spices and aromatic notes enrich the olfactory complex. The vigorous texture of tannins which well harmonizes with the alcoholic note, firm and great gift of the sicilian warm sun which accompany the winery from dawn to sunset.

CULINARY ART

It is well combined with various and articulated combinations. The performance, from il gattopardo di tomasi di lampedusa, of the timbale with a burnished gold casing. The complexity of the meat, slowly and expertly cooked, combined with mushrooms, wild country vegetables, happily sauteed. The sicilian speaking cheese.