About this wine
Vineyard and terroir
The fruit comes from sunny hills in central and eastern Sicily, in the provinces of Agrigento and Caltanissetta. The vineyards lie at 50–350 m above sea level on mixed soils containing small amounts of limestone. The vines are trained on vertical trellises and planted at more than 4,000 vines per hectare. The climate brings mild winters and hot, dry summers.
Vinification
Harvest begins in the second half of September, once the grapes are fully ripe. Traditional vinification includes 6–8 days of skin maceration, followed by fermentation and malolactic fermentation.
Ageing
The wine spends at least 10 months in large oak barrels, followed by a period in enamel-lined vats, where it softens and clarifies naturally. It then matures in bottle for a further month at a controlled temperature to develop its bouquet.
Tasting profile
The palate is pleasant and harmonious, with a distinctive character.
Label / history
Corvo Rosso was created in 1824.
