Marabino, Parrino 2017

£26.00 (75cl)

In stock

SKU: ITMA0517B

About the wine

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Description

The typical nature of this vineyard resides in the soil, with shades of patchy colors, from clay black to calcareous white to clay yellow. The north exposure protects the vineyard from the hot wind of “Scirocco Africano”, the vines ripen their bunches slower, giving a complete phenolic ripening. It ferments in steel for at least fifteen days and it ages for one year in tanks before being bottled, followed a long bottle aging. The vineyard, the exposure to the North and the characteristics of the soils give this wine a remarkable potential, which highlights the magnificent facets of the evolving Nero d’Avola, playing everything on elegance. To depict “Parrino” we thought of a fruit. The sip of this wine always takes us back to a typical fruit of our hills, the mulberry, characterized by an indistinguishable balance between sweet and sour always supported by a full, intense and refreshing taste. The fruit in the four natural elements represents fire, an element that embodies the principle of life, which springs from its energy.

About the producer

Situated in the south-east of Sicily in the heart of the Noto Valley (on a latitude south of Tunis), Marabino own 30 hectares of vineyards on low hills, enjoying a
generally mild microclimate until Summer with average temperatures reaching some of the highest on the island, tempered by proximity to the sea. The soil is
predominantly calcareous clay, the altitude varies between 30 and 80 metres above sea level, and high-density planting on slopes allows maximum exposure whilst harnessing the cooling prevailing winds of the region. As a result consistently well-ripened grapes can be selected and harvested by hand, and then fermented spontaneously with indigenous yeasts. The young team at Marabino’s mission is to work in harmony with Mother Nature, to produce wines that are free from synthetic chemicals from the vineyard to the cellar to capture a true expression of the Noto Valley.



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