Fondirò

APPELLATION: Sicilia D.O.P. – Vino Rosso
GRAPE VARIETY: V12, an estate selection propagated from an ancient biotype of Perricone

SOIL TYPE: Contrada Fondirò, Giuseppina area: calcareous-clayey soils.
TRAINING SYSTEM: Trellis system with spurred cordon pruning.
HARVEST PERIOD: Mid-October.
HARVESTING METHOD: Careful selection of the grape clusters directly in the vineyard, followed by manual harvesting into 14 kg crates.

WINEMAKING: The grapes are hand-selected, destemmed and transferred to horizontal and vertical fermentation tanks, where the must undergoes medium-to-long skin maceration and completes alcoholic fermentation. Malolactic fermentation takes place partly in oak barriques and partly in stainless-steel tanks.

MATURATION: 36 months, partly in oak barriques and partly in stainless-steel tanks. Final bottle aging for at least one year.

A Cru Born from an Ancient Sicilian Variety
Named after the contrada where the winery's macro-area is located, Fondirò is produced from a selection of old vines that achieve exceptional polyphenolic maturity. Produced only in the finest vintages, it is the pure expression of Perricone, one of Sicily's historic native grape varieties, resulting in a unique balance of elegance and power.

Clonal Selection
The grapes come from a selection of vines capable of achieving exceptional polyphenolic maturity, essential for the long aging of the wine and for enhancing the stability of Perricone over time.

At the same time, Perricone is a delicate variety that is sensitive to excessive sun exposure. Vineyard experimentation has therefore led to the development of a rigorous protocol for managing vine growth and canopy development.

The selected vines are cultivated within a single area characterized by distinctive calcareous-clayey soils, particularly well suited to the production of great red wines. The synergy of these elements gives rise to the Fondirò cru, a wine of remarkable aromatic intensity and full-bodied character.

Tasting Notes
Intense violet-red in color. The nose reveals fresh fruit aromas, notably plum and blueberry, followed by delicate notes of aromatic herbs, cinchona, walnut husk and pepper on the finish.

Powerful and vigorous on the palate, with a fine, powdery tannic texture and remarkable length. A refreshing acidity provides excellent persistence.

Food Pairings
Excellent with grilled meats, particularly well-marbled red meats such as Black Angus, Iberian pork cuts, roasts, game such as wild boar, venison and roe deer, and medium-aged cheeses.

SERVING TEMPERATURE: 17–18°C
ALCOHOL: 14% vol.