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Essentials
Region
Italy > Sicily
Appellation
IGT Sicilia
Grapes
Nerello Mascalese, Zibibbo
95% Nerello Mascalese
Soil
Volcanic, low organic matter, rich in micronutrients, terraced landscape.
Facts
Practicing organic, Practicing biodynamic
ABV
12.5 %
Residual Sugar
N/A
Sulfite Level
N/A
Total Acidity
N/A
Production (Bottles)
4000 bottles
The vineyard
Age of the wines
N/A
Altitude
N/A
Size
1.5
The cellar
Vessel
Stainless, Chestnut
Elevage
6 months
Viticulture: “More than Organic”, with the use of some biodynamic techniques. No chemical fertilizers and synthetic products are used during cultivation. Most years the vineyard is left untouched. Non certified. Vinification: The Production of the “Cloe’” starts in the second half of September, with the harvest of the first optimally ripe grapes. The grapes are taken off the stem and pressed, blending together both theNerello Mascalese and the small addition of Zibibbo . Fermentation is carried out in stainless steel tanks, using only the indigenous yeasts present in the skins of the grapes. The maceration is done for a few days, depending on the degree of intensity of color that you want to give to the wine. This process occurs naturally, without any additives nor sulfites. Decantation occurs naturally. The wine is unfined and unfiltered. Aging/elevage: The aging process lasts six months, partly in stainless steel silos and partly in chestnut barrels. The “Cloe’” is then bottled. Wine pairing ideas: The “Cloe’” pairs very well with raw fish appetizers and vegetables. It is also well matched with pasta, risotto, fish and white meat dishes. Suggested drinking temperature: Serve chilled (52 ºF)
Viticulture: “More than Organic”, with the use of some biodynamic techniques. No chemical fertilizers and synthetic products are used during cultivation. Most years the vineyard is left untouched. Non certified. Vinification: The Production of the “Cloe’” starts in the second half of September, with the harvest of the first optimally ripe grapes. The grapes are taken off the stem and pressed, blending together both theNerello Mascalese and the small addition of Zibibbo . Fermentation is carried out in stainless steel tanks, using only the indigenous yeasts present in the skins of the grapes. The maceration is done for a few days, depending on the degree of intensity of color that you want to give to the wine. This process occurs naturally, without any additives nor sulfites. Decantation occurs naturally. The wine is unfined and unfiltered. Aging/elevage: The aging process lasts six months, partly in stainless steel silos and partly in chestnut barrels. The “Cloe’” is then bottled. Wine pairing ideas: The “Cloe’” pairs very well with raw fish appetizers and vegetables. It is also well matched with pasta, risotto, fish and white meat dishes. Suggested drinking temperature: Serve chilled (52 ºF)
About Abbazia San Giorgio
Battista Belvisi has always worked with wine He started his career at a young age making traditional passito and Pantelleria wines with his father and grandfather . He went to college in Palermo studying agriculture and there he met his wife Pina . Unlike most of his contemporaries who fled Pantelleria if they were able to go to a university , Battista’s father convinced him to come back to the island to see if he could put his knowledge to work locally . He decided to follow his father’s advice and came back to do a number of agrarian jobs . After a few years he was involved with wine and worked for 3 years as a consultant for Abraxas , an established mid-size (26ha) winery in Pantelleria ...