|Style||Dry, Red, Medium Bodied, Soft, Silky Tannin, Red Fruits, Easy Drinking|
|Dietary||Vegetarian, Vegan, Sustainable|
Mandrarossa 'Timperosse' Petit Verdot has an star-bright ruby-red colour. On the nose it displays further intensity but elegantly so, the aroma is of red fruits like mulberries and plums. There is an aromatic quality too with herbaceousness coming through with rosemary and sage. There is a lively youthfulness apparent on the palate which is soft with smooth tannins. The same fruit qualities come through in the taste.
Try Mandrarossa 'Timperosse' Petit Verdot with a Cheese and Charcuterie Board. The wine also works with white meats and meaty fish like seared tuna.
About the Producer
First produced in 1999, the Mandrarossa wines come from a selection of the best sites from Cantine Settesoli’s 6,000 hectares of vineyard, situated in southwestern Sicily and planted with 32 different grape varieties. This range was conceived after the diverse soils of the vineyards were mapped, enabling the winemakers to focus on what were then ranked their best sites. Under the leadership of co-operative president Giuseppe Bursi, consultant winemaker Alberto Antonini has sought to improve viticulture, which in turn has resulted in better wines. Working with soil specialist Pedro Parra and head winemaker Mimmo De Gregorio, Alberto has selected 500 hectares of vineyard for the production of the Mandrarossa wines. These vineyards are situated close to the sea, where intense sunlight, moderating sea breezes, mild temperatures, multiple elevations and a myriad of different soil types combine to give the sort of grapes that Mimmo and Alberto are looking for.
Vineyard and Winery
The vineyards for this wine are located in the area around Menfi on the south-western coast of Sicily.The vines grow on south–west facing hills at 220 metres above sea level on calcareous-clayey soil. Vines are Guyot trained and planted at a density of 4,000-4,500 plants per hectare and are between 15 and 18 years old.
The grapes were hand harvested then crushed and softly pressed. After maceration for 8-10 days, the must was fermented in temperature-controlled stainless-steel tanks at 22-25°C with regular pumping over to extract colour and fine tannins. The wine was then aged in oak barriques for six months prior to bottling.
Deep red colour but translucent, medium tannin nose, with some fruit, on tasting smooth balanced tannin, good wine, medium length.
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