CEO Birdie Vinos
This wine proves the quality they are producing in Sicily these days. The vines are cultivated on clay soils at an altitude of between 300-600 metres, and the wine is fermented in small steel tanks and the Pinot Noir is aged in wood before blending.
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60% Pinot Nero and 40% Nero D’Avola.
Pinot Nero is aged in 500 litre barrels for 9 months then blended with the Nero D’Avola which is tank-aged. Aged in bottle 4 months before release.
Bright deep ruby red with hints of carnelian.
Full and interesting with hints of strawberry and black cherry mingling with relaxed toast-like aromas from the oak. There is also a trace of dried fruits which tells of the wine’s southern origins.
What seems an unlikely blend works well; full bodied yet well rounded with a decent structure and balance, fruity and not too tannic.