Corvo Rosso, a classic Sicilian wine, is produced from Sicilian vines cultivated on warm, sunny hills. Aged in oak barrels it is distinguished by its round, full-bodied and persistent flavour. Together with Corvo Bianco, Corvo Rosso was the first wine to be bottled in Sicily, back in 1824, and is now the best known red wine in Italy thanks to its excellent quality/price ratio and consistent quality. Extremely versatile, it goes well with grilled and roast meats and medium-aged cheeses. Serving temperature 17°-18° C.
Production area:
Central and eastern Sicily in the provinces of Agrigento and Caltanissetta, on soils and in microclimates with a traditional vocation for quality red grapes.
Grape variety:
Nero d’Avola and Nerello Mascalese.
Type:
Red.
Classification:
Typical geographical indication (IGT Terre Siciliane).
Soil:
Mixed, with traces of limestone.
Altitude:
From 50 to 350 meters above sea level.
Vineyard:
Vertical shoot positioning trellised vines or bush-trained, with medium-high plant density per hectare (4,000 units).
Climate:
Insular, Mediterranean, tending to hot-dry.
Harvets:
At full maturation from the 2nd week of September to the 1st week of October.
Vinification:
Traditional fermentation with maceration on the skins for about 6-8 days. Drawing off, soft pressing and malolactic fermentation.
Ageing:
At least 10 months in large fine oak barrels and then in glasslined vats.
Two months in bottle at controlled temperature.
Colour:
Lively ruby-red with light garnet red highlights.
Bouquet:
Intense, complex, fruity of morello cherry and pleasant.
Flavour:
Dry, full, pleasantly winy, balanced, full-bodied and persistent.
Alcohol content:
12,5 % – 13,0 % vol.
Serving temperature:
17°-18° C.
Recommended with:
Excellent with grilled meat, roast meats and medium-aged cheeses.
Storage:
In a very cool place (13°-15°C), with low humidity.
Life:
More than 5 years if kept in cellars with suitable conditions.
1st year of production:
1824 harvest.
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