Cottanera
L'Ardenza 2021
| Denomination | DOC Sicilia Mondeuse |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Mondeuse |
| Aging | 14–16 months in medium-high toast French oak barriques (60% new), followed by 18 months of bottle ageing. |
- Denomination and grape: DOC Sicilia, 100% Mondeuse; still red wine, 2021 harvest
- Olfactory profile: vegetal notes, sour cherry, cherry and blueberry; balsamic and spicy accents
- Taste and finish: full-bodied structure, compact tannins, mineral savouriness; long and intense finish
- Vinification process: maceration for 25–30 days at 26–28°C with pump-overs and punch-downs
- Maturation: 14–16 months in French oak barriques (60% new) followed by 18 months in bottle
Description
Wine type
Ardenza Cottanera is a red wine with Denominazione di Origine Controllata (DOC) status, produced in Sicily using Mondeuse grapes. Intense ruby red in colour, it offers an olfactory profile that opens with fresh vegetal notes before evolving into aromas of black cherry, cherry and blueberry. On the palate, it is pleasantly full-bodied and supported by dense tannins, with a complex structure enhanced by ageing in French oak barrels.
Origin
The grapes originate from the territory of Castiglione di Sicilia, from vineyards located in the Cottanera and Feudo di Mezzo districts. The vines, cultivated using the spurred cordon system at an altitude between 750 and 800 metres, have an average age of thirty years. The roots delve into volcanic and alluvial soils, an element that bestows a distinct mineral and savoury character to the glass. The low yields allow for highly concentrated fruit, ensuring the variety has a deep aromatic definition, faithful to the identity of this specific pedoclimatic environment.
Production method
The manual harvest, carried out in the second ten days of September, involves a rigorous selection of the clusters. After destemming, maceration on the skins continues for about a month at a controlled temperature. Fermentation is managed with frequent pumping over and punching down to encourage optimal extraction. Subsequently, malolactic fermentation and ageing for over a year take place in French oak barrels with medium-high toasting. A further period of rest in the bottle completes the process, refining the structure and the wine's persistent spicy echoes.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2000
- Oenologist: Lorenzo Landi
- Bottles produced: 300.000
- Hectares: 65
| Name | Cottanera L'Ardenza 2021 |
|---|---|
| Type | Red still |
| Denomination | Sicilia DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Mondeuse |
| Country | Italy |
| Region | Sicily |
| Vendor | Cottanera |
| Origin | Castiglione di Sicilia (CT) |
| Soil composition | Volcanic soil |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5,700 |
| Yield per hectare | 60 quintals of grapes per hectare |
| Harvest | Second ten days of September |
| Fermentation temperature | 26 to 28 °C |
| Fermentation | 25–30 days |
| Production technique | Destemming and maceration on the skins at a controlled temperature (26–28 °C) for 25–30 days; fermentation with pump-overs and punch-downs; malolactic fermentation in 225-litre French oak barriques; ageing for 14–16 months in French oak barriques with medium-high toast (60% new) and subsequent ageing in the bottle for 18 months. |
| Wine making | Destemming and maceration in contact with the skins at a controlled temperature of 26–28 °C for approximately 25–30 days. Fermentation at 26–28 °C with regular pump-overs and punch-downs. Malolactic fermentation in 225-litre French oak barriques. |
| Aging | 14–16 months in medium-high toast French oak barriques (60% new), followed by 18 months of bottle ageing. |
| Total acidity | 5.0 gr/L |
| PH | 3.67 |
| Allergens | Contains sulphites |