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Cantine Colosi
Wine: Sicilia Rosso
Region: Sicilia
Oenologist: Piero Colosi
Grapes: 100% Nero D`Avola
Vineyards location: Riesi, Sambuca
Extension:
Orientation: South-east
Altitude: 600 ft
Vine training: Guyot
Soil: Clay
Total production (btls): 400,000
Vinification: maceration with the skins for 4-5 days, alcholic fermentation for 10-12 days at temperature controlled in stainless steel. Malolactic fermentaion in stainless steel for 4-5 days.
Ageing: 6 months in Slavonian oak and 4 months in bottle.
The color is an intense dark ruby red. A dry, full-bodied wine with aromas of black fruit, blackberry and strawberries. Perfect with red meats and aged cheese.
Winegrower Piero Colosi at Cantine Cololsi is such a modest man, he calls his 100% Nero d'Avola, simply "Rosso" or red wine. The grapes are grown in yield limiting clay soils at on south facing slopes at 600 feet altitude. After picking, the grapes remain on the skins for five days and ferment in temperature controlled stainless steel tanks; then the wine is transferred to small Slavonian oak barrels where it ages for six months. The 2007 Colosi Rosso is darkly intense in color with a concentrated fruit nose of plum and cherry. Dry and full bodied, it is an expansive wine, made in a ripe fruit style, with flavors of dark cherry, blackberry and strawberry. It has the backbone to match up with aged cheeses, red meat, barbecue and pizza. It's our "house red wine" that is the perfect accompaniment with Nana's long simmering sugo at Sunday afternoon family dinners.
Wine: Sicilia Rosso
Region: Sicilia
Oenologist: Piero Colosi
Grapes: 100% Nero D`Avola
Vineyards location: Riesi, Sambuca
Extension:
Orientation: South-east
Altitude: 600 ft
Vine training: Guyot
Soil: Clay
Total production (btls): 400,000
Vinification: maceration with the skins for 4-5 days, alcholic fermentation for 10-12 days at temperature controlled in stainless steel. Malolactic fermentaion in stainless steel for 4-5 days.
Ageing: 6 months in Slavonian oak and 4 months in bottle.
The color is an intense dark ruby red. A dry, full-bodied wine with aromas of black fruit, blackberry and strawberries. Perfect with red meats and aged cheese.
Winegrower Piero Colosi at Cantine Cololsi is such a modest man, he calls his 100% Nero d'Avola, simply "Rosso" or red wine. The grapes are grown in yield limiting clay soils at on south facing slopes at 600 feet altitude. After picking, the grapes remain on the skins for five days and ferment in temperature controlled stainless steel tanks; then the wine is transferred to small Slavonian oak barrels where it ages for six months. The 2007 Colosi Rosso is darkly intense in color with a concentrated fruit nose of plum and cherry. Dry and full bodied, it is an expansive wine, made in a ripe fruit style, with flavors of dark cherry, blackberry and strawberry. It has the backbone to match up with aged cheeses, red meat, barbecue and pizza. It's our "house red wine" that is the perfect accompaniment with Nana's long simmering sugo at Sunday afternoon family dinners.