Porta del Vento Perricone

One of the oldest Perricone autochthonous Sicilian grapes, today very rare, characterized by compact cone-shaped clusters, with thick blue-skinned berries. The grapes are hand-picked in mid-October, in small boxes, when fully ripe they retain great acidity and freshness. Fermentation in concrete tanks, in contact with the skins for eight days, aging in large Slavonian oak barrels for two years.

SKU: PV00003 Categories: , , , ,

Description

One of the oldest Perricone autochthonous Sicilian grapes, today very rare, characterized by compact cone-shaped clusters, with thick blue-skinned berries. The grapes are hand-picked in mid-October, in small boxes, when fully ripe they retain great acidity and freshness. Fermentation in concrete tanks, in contact with the skins for eight days, aging in large Slavonian oak barrels for two years.

Download the tech sheet here.

Specifications

ABV%
13%
RESIDUAL SUGARS
2.1 g/L
TOTAL SULFITES
40 mg/L
pH
3.4
YIELD PER HECTARE
60 qli
TOTAL ACIDITY
5.8
BREEDING
Guyot
FERMENTATION
In oak barrels

The Producer

The Porta del Vento wine estate is situated at 600 meters a.s.l. in a valley forming part of the Valdibella (Camporeale) district in the province of Palermo, in the Alcamo and Monreale DOC appellation areas. Ten hectares were planted to vine between 1974 and 1984 in a vineyard – the highest of the province – has a light sandy soil resting above a sandstone crust. Expert farmers aligned the vines in rows along the steep slopes, orienting them northwards, in order to protect from too much sun. The area is very windy with great day-night temperature swings.

Our grapes are certified organic and only appropriate sulphur- and copper-based products are hand-sprayed directly onto the plants to avoid the accumulation of substances in the soil. Hand-hoeing is practised along the rows. We do not use any chemical weed and pest control products or fertilisers. We try to understand and maintain the balance of the spontaneous vegetation (grass), paying particular attention to biodiversity.

The hand-picked grapes are collected in boxes and taken immediately to the wine estate cellar, where they undergo a fermentation process. We try to rack our wines as little as possible and we do not filter them so as not to deprive them of the elements that make them truly unique. Thus they express the terroir and convey wonderful emotions to discriminating wine enthusiasts.

More on their website.