Información sobre este vino:
Castello Solicchiata is a mature red wine that embodies the essence of the Denominazione di Origine Sicilia, a globally renowned wine region. This wine is made with a blend of Cabernet Franc, Cabernet Sauvignon, and Merlot grapes, hand-selected to ensure superior quality. After harvest, the grapes are destemmed and partially crushed, with a high proportion of whole berries, and fermented at a controlled temperature in French oak barrels. Subsequently, the wine matures for 24 months in French oak barrels, giving it exceptional complexity and elegance.
In the glass, Castello Solicchiata shows an intense ruby red color with garnet reflections, reflecting its youth and vitality. On the nose, it offers medium intensity with aromas of ripe dark fruits, such as plums and blackberries, accompanied by subtle spiced and toasted notes that add depth and complexity. On the palate, it is well-balanced and harmonious, with a fleshy structure and well-integrated tannins that provide a velvety sensation. Its fresh acidity and persistent finish make it an easy-to-drink and highly enjoyable wine.
This wine is ideal to pair with red meats, stews, and aged cheeses. It is recommended to serve it between 16 and 18 degrees Celsius to fully appreciate its organoleptic qualities. With an alcohol content of 14.5% vol., Castello Solicchiata offers an excellent value for money, making it a great choice to enjoy with friends and family at meals.
Vol. alcohol:
Alcohol volume: 14.5
Intense ruby red with garnet highlights.
Aromas of ripe dark fruits, such as plums and blackberries, accompanied by spiced and toasted notes.
Balanced and harmonious, with well-integrated tannins and a fresh acidity that delivers a velvety sensation.
Fleshy structure with well-integrated tannins.
Well balanced, with fresh acidity that brings depth and complexity to the wine.
Long-lasting finish with notes of dark fruit and a spiced elegance that lingers.
Grapes grown on volcanic terraces at 800 meters above sea level in the Etna region, with volcanic soils that lend mineral character to the wine.
Fermentation with natural yeasts in French oak barrels, followed by 24 months of aging in French oak barrels.
Serve between 16 and 18 degrees Celsius.