Mortellito Cala Niuru Vino Rosso
About the wine:
Production area: Noto
Classification: Red wine
Variety: Frappato/Nero d’Avola
Alc vol: 14%
Soil Composition: Medium texture Chalky
Age of vines: 25 years
Training method: Head/spur bush (7,000 vines per hectare)
Height above sea level: 40 mt
Yield per hectare: 60 quintals
Agriculture: Organic, no herbicides, no treatments with chemical and/or synthetic fertilizers, pesticide treatments limited to low doses of copper and sulphur.
Wine-making technique: 15 days of maceration with the skins, then drawn off and kept at room temperature, the fermentation develops naturally without inoculation of wine yeast.
Aging: Containers of stainless steel
Sulphur dioxide added before bottling aimed at 30/40 mg/l
About the producer:
Val di Noto sits in the southeast corner of the Sicilian triangle, dipping down to the latitude of North Africa. In spite of the warm climate, the local varieties (especially Grillo and Frappato) and white limestone soils are capable of producing balanced wines with tension and moderate alcohol. Dario Serrentino, after years of selling off his grapes (to naturalistas Frank Cornelissen, Lamoresca, inter alia), started to vinify and bottle his own wines in 2014 as Mortellito. Dario is a naturalista as well, but he insists on making clean wines that taste extreme only in their deliciousness. He works his family’s 25 hectares, 15 of which are under vine; the rest are a mix of ancient olive groves and heirloom almond varieties. A plate of pasta al pesto rosso (sun-dried tomatoes, toasted almonds, olive oil, garlic, salt) with a glass of Dario’s rosso ‘Calaniuru’ (Frappato with a dash of Nero d’Avola), flatters several of the fruits of his farm. His wines have a tempered hedonism, a mix of ‘taking’ in the sun (as the Italian idiom goes), and then ‘taking a bath’ in the salty-cool sea.