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Abbazia San Giorgio

Cloé

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Color:

red

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Appellation:

IGT Sicilia

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Region:

Italy > Sicily

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Grape varieties

Nerello Mascalese

Prices and Online Ordering

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Wine: Rosé/ rosato Grape: 95% Nerello Mascalese – 5% Zibibbo Alcohol: 12.5 % Vol. Production: 4.000 bottles (750 cl e) Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape. Size of the vineyard: 1,5 hectar Vine training system: Alberello Vine of Pantelleria, recently inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. Average age of the vines: 10 years Density per hectar: 4,500 Yield: 45 quintals per hectar 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

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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. Soon after he would begin a collaboration with Gabrio Bini where he grew the grapes and made the wine of the Seragghia winery for 11 years.

In 2015, after 14 years working for other companies, Battista decided to start his own production and founded Abbazia San Giorgio. His goal in winemaking is to make wines he believes in, enjoys and are done in his own style. Battista Belvisi is very focused on producing natural, low intervention wines. He doesn’t have organic or biodynamic certifications by choice, as he does not believe their standards are rigid enough. His farming is however completely organic, he likes to call it “more than organic”, and he uses a range of biodynamic techniques to reveal the best of the terroir and the fruit in his wine.

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Abbazia San Giorgio

Cloé

wine info image

Color:

red

wine info image

Appellation:

IGT Sicilia

wine info image

Region:

Italy > Sicily

wine info image

Grape varieties

Nerello Mascalese

Wine: Rosé/ rosato Grape: 95% Nerello Mascalese – 5% Zibibbo Alcohol: 12.5 % Vol. Production: 4.000 bottles (750 cl e) Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape. Size of the vineyard: 1,5 hectar Vine training system: Alberello Vine of Pantelleria, recently inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. Average age of the vines: 10 years Density per hectar: 4,500 Yield: 45 quintals per hectar 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)

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