Viziato Vino Rosso
80% Sangiovese and 20% Nero d’Avola. Intense and concentrated ruby red in color with notes of ripe red fruit over a layer of spice. There is a lifted freshness on the palate along with balanced tannins and a lengthy finish.
“Great quality and consistency can be reached on a large scale.”
Grapes: 80% Sangiovese and 20% Nero d’Avola
Region: Tuscany and Sicily
Vineyards: Sangiovese: From vineyards located in Panzano & Nero d’Avola: From vineyards located in Trapani
Altitude: Sangiovese: 985 feet above sea level & Nero d’Avola: 165 feet above sea level
Soil: Sangiovese: Calcareous clay, rich in macro and microelements and alluvial skeleton texture & Nero d’Avola: Sloped limestone terrain
Vine Training: Sangiovese: spurred cordon & Nero d’Avola: bush-trained
Time of Harvest: Late October
Vine Density: 2,250 vines per acre
Total Production: 500,000 bottles
Vinification Process: The hand-picked grapes are destemmed and vinified in modern stainless steel tanks with maceration on skins for about 15-18 days at a temperature 78.8°F. 15% of the grapes are dried on the vine and in drying lofts before vinification. Finally, the raisined and non-raisined wines are blended.
Aging Process: The Sangiovese ages six months in 2-nd year barriques and the Nero d’Avola is aged six months in 40-hl barrels. The wines are then blended and bottled.
Alcohol Content: 13.00%
Winemaker: Matteo Bernabei
Cellaring: Up to 2 Years