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Poggio di Bortolone Contessa Costanza Para Para Addamanera Frappato Rosato Petit Verdò Pigi Olio Extravergine di Oliva

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Poggio di Bortolone
Cerasuolo di Vittoria Classico D.O.C.G.


A wine made from Nero d’Avola and Frappato grapes which produces a deeply intense and rich red colour. The nose is dominated by the flavour of cherries that is accompanied by notes of plums and ripe blackberries. It has a well balanced palate with strong tannins and goes well with red meat and pasta dishes especially with strongly flavoured dishes such as the traditional pasta alla norma made with aubergines and ricotta cheese.

Grapes: Nero d’Avola 60 %: 40 % Frappato
Soil: Sandy, yellow-red, south facing
Plants and Pruning: Frappato trained in the classical Guyot way; Nero d’Avola using the spurred cordon system. Planting density for both 6,000 plants / ha
Average age of the vines: 15 years
Harvest: Between the end of September and beginning of October, depending on the year
Yield per hectare: Maintained around 6,000 kg / ha due to the type of pruning and the thinning of the bunches
Vinification: The grapes are carefully selected prior to fermentation which is conducted throughout at a controlled temperature of 25°C for at least 10 days. Following the pressing and the malolactic fermentation the ageing process lasts 24 months in stainless steel vats
Alcohol content: 13.5%
Bottle size: 750 ml, 1,500 ml, 3,000 ml
Serving temperature: 18°C
Prizes and awards:

Premio qualità prezzo guida Berebene 2013 del Gambero rosso

Moneta guida Slow Wine 2011 dei Slow Food

Moneta guida Slow Wine 2013 dei Slow Food

Grappolo D'oro dalla Guida ai Vini eccellenti d'Italia
edizione 2012 di Tavola e Gusto

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Contessa Costanza
Cerasuolo di Vittoria Classico D.O.C.G.


This is a fresh and highly appealing classic Cerasuolo wine produced from a 50/50 blend of Nero d’Avola and Frappato. It is a wine that is bright in colour packed with heady aromas of blueberry, redcurrant and cherry. The rich flavour combines with a fresh acidity to provide a wine that has a good structure and a lingering fruity finish. Ideal as an accompaniment to risotto and red meat.

Grapes: Nero d’Avola 50%: 50% Frappato
Soil: Sandy, yellow-red, south facing.
Plants and Pruning: Frappato using the classical Guyot system; Nero d’Avola the spurred cordon system. Planting density for both types of 6000 plants / ha.
Average age of the vines: 15 years.
Harvest: Between the end of September and beginning of October, depending on the year
Yield per hectare: Maintained around 6000 kg / ha due to the type of pruning and thinning of the bunches.
Vinification: The grapes are carefully selected prior to fermentation which takes place at a controlled temperature of 25°C for at least 10 days. After the pressing and the malolactic fermentation the wine is allowed to age for a period of 24 months in stainless steel vats.
Alcohol content: 13.5%.
Bottle size: 750 ml.
Serving temperature: 18°C.

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Para Para
Cerasuolo di Vittoria Classico D.O.C.G.

Cerasuolo di Vittoria Classico is obtained from a balanced blend of Nero d’Avola to provide structure and Frappato to add colourful notes and strong and rounded flavours. The nose is intense yet unobtrusive and elegant. Unmistakable red berryflavours accompanied by soft, warm spices typical of this grape’s soft notes which give off aromas that are long-lasting and develop into new sensations. The wine has strong flavours with mild and delicate tannins and so goes well with cheese and game. For those with a discerning palate it is perfect with a fresh tuna steak on a bed of onions cooked in a Para Para reduction.

Grapes: Nero d’Avola 60%: 40% Frappato
Soil: Stones and sediment rich in nutrients originating from the river bed of the Para Para.
Plants and Pruning: Frappato and Nero d’Avola using the Guyot pruning system. Plant density 4500 per hectare.
Average age of the vines: 20 years.
Harvest: First week of October.
Yield per hectare: Very low about 4500 kg of grapes per hectare.
Vinification: Fermentation in stainless steel at about 24-25°C, accompanied by continuous agitation. The maceration lasts about 15 days. The malolactic fermentation is carried out in stainless steel vats where the wine remains for 18 months, followed by a further 8-9 months ageing in 500 litre French oak casks. The wine is then ready to drink after a further 6 months after bottling.
Bottle size: 750 ml.
Serving temperature: 18-20 ° C.
Alcohol content: 13.5%.
Prizes and awards:

3 Bicchieri Gambero Rosso 2009

Golden Star guida Vini Buoni d'Italia 2013

Corona guida Vini Buoni d'Italia 2014

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Addamanera
Terre Siciliane I.G.T.


This is a popular and sought-after blend of Syrah and Cabernet Sauvignon which creates a deep red and richly textured wine with purple hues and an intense fruity aroma with hints of green pepper which is typical of Cabernet plus a hint of black pepper from the Syrah. It is smooth to taste, full-bodied and rich without any sharpness and it lasts long on the tongue. Recommended to accompany roast meat and matured cheeses.

Grapes: Syrah 70%, Cabernet Sauvignon 30%
Soil: Clay and sandy mix coloured red/yellow. South-west facing.
Plants and Pruning: Spurred cordon pruning system for both types of vine: plant density 5000 per hectare.
Average age of the vines: 18 years.
Harvest: End of August beginning of September.
Yield per hectare: Restricted by appropriate thinning to around 6500 kg per hectare
Vinification: Fermentation takes place with the skins for 12 days at a controlled temperature at 25°C. After racking which is followed by malolactic fermentation the ageing period lasts 18 months in stainless steel vats. After bottling the wine is aged for a further 4 months in bottle.
Bottle size: 750 ml.
Serving temperature: 15-17°C.
Alcohol content: 14.0%.



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Frappato
Sicilia Vittoria D.O.C.


A very light ruby- red wine with intense aromas of small red berries - cherries, blueberries, raspberries and blackberries. It is lively and fresh to the palate yet subtle ongoing flavours of red berries. The moderate tannins mean this can be served at 12-14°C and ideal with oily fish such as sardines with fennel and pasta.

Soil: Sandy, red, rich in texture slightly south-west sloping at around 260m above sea level
Plants and Pruning: Frappato using the classical Guyot system; planting density of 6000 plants per hectar.
Average age of the vines: 10 years.
Harvest: Last week of September.
Yield per hectare: At around 6000 kg per hectare.
Vinification: Fermentation takes place at 18-20° over more than 18 days. This is followed by the malolactic fermentation stage when the wine is left to age in stainless steel vats for a period of 3 months. After bottling, the wine is aged further for about 2 months.
Bottle size: 750 ml.
Serving temperature: 12-14°C.
Alcohol content: 13.5%.

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Rosato


Rosato is made from a subtle blend of two well known indigenous Sicilan grape varieties, Nero d'Avola and Frappato. This combination produces a vibrant coloured rosé imbued with fresh floral notes coupled with the mellow flavours of strawberries and peaches. The result is a characterful rosé with a crisp dry finish. The perfect balance of the tannins and acidity make this an ideal accompaniment for vongole, raw fish and sushi.

Grapes: Frappato 50% Nero d'Avola 50%
Soil: Sandy red/yellow soil on south facing terrain
Plants and Pruning: Frappato uses the classic Guyot system; Nero d'Avola, the spurred cordon system; planting density of both is 6,000 plants per hectare
Average age of the vines: 15 years
Harvest: Last week of September
Yield per hectare: Maintained at 6,000 kg/ha on account of the nature of the pruning and thinning in clusters
Vinification: After pressing, the skins are left in the juice for about 10 hours at a temperature of less than 15°C to develop the fragrances and attain the required colour. The skins are then separated out before the alcoholic fermentation begins at 18°C for a period of 15-20 days. The wine is then left to age in stainless steel barrels for 4 months
Bottle size: 750 ml.
Serving temperature: 10°C.
Alcohol content: 12,5%


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Petit Verdò
Terre Siciliane I.G.T.


In 1996, and as a result of a government sponsored research experiment, the Estate planted Petit Verdot grapes, a variety best known for its blending qualities in the Bordeaux region of France. From the very beginning the vineyard proved capable of producing top quality grapes and an interesting wine characterised by a deep and intense ruby red colour. The nose is dominated by fragrant herbal notes which, with age, provide hints of tobacco, coffee and leather. The wine releases powerful tannins and goes well with soft cheeses and white meat. Serve at 18-20°C.

Grapes: 100% Petit Verdot
Soil: Clay, slightly sandy, red-yellow in coulour, south-west facing.
Plants and Pruning: The Spurred cordon system: planting density of 5000 plants per hectare
Average age of the vines: 18 years.
Harvest: Second week of September .
Yield per hectare: not a prolific vine by nature in the Sicilian climatic conditions but it provides an average yield of 4500 kg per hectare.
Vinification: De-stemming and pressing of the grapes is followed by fermentation with maceration at controlled temperature ( 22-24°C) for a period of 15 days. After the malolactic fermentation stage the wine is left to age in stainless steel barrels for about 12 months.
Bottle size: 750 ml.
Serving temperature: 18-20°C.
Alcohol content: 14,5%


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Pigi
Sicilia Syrah e Cabernet-sauvignon D.O.C.


Rich ruby red in colour with light garnet hues, this full-bodied wine which is high in alcohol content through its glycerol component produces aromas that have a powerful impact on the nose. These combine a wide and complex mix of fruits and spices with a slight hint of currants and a more prominent presence of ripe blackberries, toasted notes and vanilla. On the tongue it displays dry, warm, well-balanced, rounded and long-lasting flavours. Best combined with cheese and braised meat. Serve at 18-20 ° C.

Grapes: Syrah 60%, Cabernet Sauvignon 40%
Soil: Clay, slightly sandy, red-yellow and south-west facing.
Plants and Pruning: The spurred cordon pruning system for both types of vine: planting density of 5000 plants per hectare.
Average age of the vines: 18 years.
Harvest: The Syrah is harvested between late August and early September; the Cabernet Sauvignon in the second week of September.
Yield per hectare: Restricted to 5000 kg per hectare
Vinification: The ‘must’ including the skins has a long maceration period lasting about 15 days in order to extract the maximum possible benefit. This is followed by the pressing which is carried out as gently as possible. Thereafter the first ageing process takes place in stainless steel vats for 24-30 months, followed by a period of about 9 months in 500 litre French oak barrels.
Bottle size: 750 ml.
Serving temperature: 18-20 ° C.
Alcohol content: 15.0%.


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Extra Virgin Olive Oil


The Extra Virgin Olive Oil produced by Poggio di Bortolone comes from more than 4,000 carefully selected olive trees comprising two varie­ties – Tonda Iblea and Nocellara Messina. Fresh and healthy olives that are hand-picked at the precise moment of ripeness and then cold pressed within a few hours produce the best results. This method of production is totally natural and keeps faith with the most ancient traditions which preserve the delicate aromas and flavours that olives derive from the sun and from the land of Sicily for over 1,000 years.
The richness of the olive oil is complemented by the perfect balance of its fruitiness and its aroma which is reminiscent of tomato leaves so typical of the Tonda Iblea and Nocellara Messina variety. It is a true balance of bitterness and spiciness which makes it especially suitable for dipping and drinking raw and for enhancing the taste of food by adding it to salads, soups, fresh fish and meat. To preserve the fine qualities of the olive oil keep it away from heat and out of direct sunlight.

Olive: Tonda Iblea 50%: 50% Nocellara Messina
Soil: Clay, slightly sandy, red-yellow south- west facing.
Plants and Pruning: Older trees pruned in the shape of a globe: newer trees are pruned in the shape of a ‘Y’.
Average age of olive groves: 35 -100 years.
Harvest: Second week of October.
Extraction: Two-stage continuous cycle, cold extraction method carried out within 8 hours of picking to preserve maxi­mum benefit from the natural qualities of taste, colour, smell and feel of the olives.
Bottle size: 500 ml, 750 ml.


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