Symposion

ETNA RED
Protected Designation Origin

150 cl | 75 cl

ORGANOLEPTIC CHARACTERISTICS

Color: Ruby red with garnet reflections
Aromas: Well balanced with hints of red fruit
Taste: Full, velvety and persistent

TRAINING

production area: Etna Sud
Area planted in Ha: 2
Exposure: North / South
asl: 750 – 800
type field: Volcanic
Age vineyards: 50 years
Plant density: 22000 plants
Training system: Back
ql. Grapes per hectare: 40 – 60
Wine per Ql.uve: 60% circa
harvest time: October / November
climate trend: Partially wet dry

VINIFICATION

Maceration in berry in days: 30
fermentation containers: Steel
N. days of fermentation: 15
fermentation temperature: 22 – 24 °C
malolactic fermentation: And
ANALISI DI LABORATORIO
Gradation to harvest sugar: 22 – 24° babo
total acidity of the must at harvest: 7 – 8
alcohol content: 14 – 15% vol
Ph: 3.40 – 3.50

LABORATORY ANALYSIS

Gradation to harvest sugar: 22 – 24° babo
total acidity of the must at harvest: 7 – 8
alcohol content: 14 – 15% vol
Ph: 3.40 – 3.50

SERVING TEMPERATURE

18 – 22 °C

REFINEMENT

Aging in oak barrel: 1 year
Bottle aging: 1 year
Type of wood: Slavonian oak

SERVING SUGGESTIONS

It is particularly suitable for roast red meats, and game

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