Giovi Pirao 2010
The vines to make Pirao are over 80 years old and are cultivated naturally and sustainably without any use of chemicals on Mount Etna at 900m asl. The grape must is fermented only with native yeasts. The wine is then aged in botti from 220 to 500 liters for a minimum of two years and no stainless steel is ever used. The botti are stored in a natural underground cavern that maintains a temperature between 46 to 52°F all year.Racking takes place respecting the lunar phase and only a limited amount of metabisulfite is used upon bottling.
Appellation: Rosso Sicilia
Type: Red, dry
Grape variety: 100% Nerello Mascalese
VIneyard and Production Area: Pirao vineyard, Randazzo, Province of Catania.
Altitude: 900 meters asl, northern exposure
Production: 3,800kg p/Ha
Age of vines: 80 years
Soil Type: volcanic, well-drained – mostly very rich in iron and nitrogen.
Harvest: by hand, mid-November
Fermentation: 15-day maceration period
Maturation: aged in tonneau for 12 months
Color: ruby red
Aroma: mature fruit, wild berries, and black cherry
Palate: dry, full-bodied, harmonious tannins and good persistence
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