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.
|Style||Dry, Red, Medium Bodied, Soft, Silky Tannin, Red Fruits, Easy Drinking|
|Dietary||Vegetarian, Vegan, Sustainable|
About the Producer and the Region
Sicily, at the toe of the Boot of Italy, is renowned for the quality and value for money of the wine it produces. Indigenous white grapes such as Grillo, Inzolia, and Catarratto and black grapes like Nero d'Avola, Nerello Mascalese and Frappato Nero are all capable of producing delicious wines. Often they are blended together and sometimes alongside international varieties such as Syrah for the reds and Chardonnay for the whites.
First produced around the turn of the century, the Mandrarossa wines come from some of the best sites at Cantine Settesoli’s huge vineyards all located in South West Sicily and planted with over thirty different grape varieties. With the use of modern vineyard soil mapping techniques the winemakers were better able to focus on the best sites for ripeness and quality. With co-operative president Giuseppe Bursi taking leading from the front alongside consultant winemaker Alberto Antonini they have sought to improve the viticulture, which has resulted in better wines. Working with soil specialist Pedro Parra and head winemaker Mimmo De Gregorio, Alberto has selected just over a thousand acres of vineyard for the production of the Mandrarossa wines. The chosen vineyards are in close proximity to the sea, where the intense sunlight is moderated by sea breezes giving milder temperatures, and with a wide range of different soil types the factors combine to give Mimmo and Alberto the perfect ingredients for the wines they want to make.
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