CLO
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Etna rosso doc
Clo comes from a meticulous selection of the best Nerello Mascalese and Nerello Cappuccio grapes grown in Milo’s Contrada Salice and hand-harvested during the second half of October. The perfect exposure of the terraces, medium-textured lava soil, and broad temperature range create ideal conditions to perfectly ripen the grapes. After temperature-controlled vinification, the wine matures in stainless steel tanks and French oak tonneaux for eight months and then ages an additional eight months in the bottle.
| Grape Varieties: | 85% Nerello Mascalese | 15% Nerello Cappuccio |
| Classification: | Etna Rosso | Denominazione di Origine Controllata |
| Municipality of production | Milo (CT) | Contrada Salice |
| Soil | Medium-textured |
| Vineyard age | 10 years |
| Yield per hectare | 50 q.li |
| Vineyard Altitude | 500 mt. |
| Training system | Etnean bush and spurred cordon |
| Cultivation method | In conversion to organic, green manurepractice is applied with mixtures of legumes and grasses |
| Planting density | 7500 plants per hectare |
| Harvest time | Second decade of October |
| Vinification | Fermentation of destemmed grapes at controlled temperature 16-18°C for at least 15 days |
| Maturation | Steel and Tonneaux for at least 8 months |
| Aging | In bottle at least 8 months |
| Color | Red Bright ruby red of medium transparency |
| Aromas | Recognizable notes of cherry, underbrush, pomegranate, hints of graphite and sweet spices. Recognitions of aromatic herbs and typical mineral notes of the volcano are evident |
| Palate | It is a full, warm wine with elegant softness and velvety tannins. Very balanced in taste development, it has an evident sapidity |
| Alcoholic Volume | 13,5% |
| Serving Temperature | 18° C |
| Food pairings | Elaborate first courses, red meats, game, aged cheeses. Excellent throughout the meal |
