Cantine Colosi Terre Siciliane Rosso IGP Sicily 2020 (750ml)

Cantine Colosi has been part of the wine industry for three generations.  The winery’s bottling is done in Giammoro (Messina), Sicily.  With the help of his father, Piero Colosi oversees all aspects of the wines, from vinification to bottling and plays an active role in the marketing of the Colosi name at home and abroad.

 

Cantine Colosi Terre Siciliane Rosso IGP Sicily 2020

 

Classification:  Red Wine Rosso Terre Siciliane IGP

 

Grape:  70% Syrah, 30% Nerello Mascalese

 

Production Area:  Riesi (CL) – Mazara (TP) – Sicily

 

Soil:  Clay

 

Breeding System:  Guyot

 

Color:  Intense Ruby Red

 

Alcohol:  13.5%

 

Tasting Notes

 

Intense, dark ruby red color.  The bouquet on the nose is full of red and black fruit, like blackberry and strawberries, together with flowers, herbs and a slight smoky sensation.  On the palate it is fresh, dry and full-bodied, with soft tannins and a long savory finish.

 

Food Pairing

 

Ideal with red meats, aged cheeses and meaty fishes, like grill tuna steaks.

 

Vineyard & Production Information

 

Vineyard Name & Appellation:  Terre Sicilane IGP

 

Vineyard Size:  40Ha

 

Soil Composition:  Calcareous, white clay, medium texture

 

Training Method:  Espalier, Guyot Pruning

 

Elevation:  350 m a.s.l.

 

Vines / hectare:  7,000

 

Exposure:  North East

 

Age:  15-20 Years

 

Harvest Time:  Mid – End – September

 

First Vintage:  1990

 

Production:  250,000 Bottles

 

Winemaking & Aging

 

Varietal Composition:  70% Syrah & 30% Nerello Mascalese

 

Fermentation Container:  Stainless steel tanks/18 days at 18 °C

 

Maceration Techinque:  On the skins for 8 days with frequent delestage  

 

Type of aging container:  Stainless steel tanks of 100 Hl and big French oak casks of 80 Hl

 

Length of aging before bottle:  1 Year

 

Length of bottle aging:  3-4 Months

 

The harvest is in the second week of September.  The grapes, once collected and became must, are left to macerate over the grape skins for all the period of fermentation.  The aging takes place in stainless steel tanks until the end of the malolactic fermentation, and it continues for 6-12 months in big french oak barrels.  Alcohol content: 13.5% vol.  To be tasted at 16/18° C

 

 

Cantine Colosi

 

Estate Owned by:  Colosi Family

 

Winemaker:  Piero Colosi

 

Total acreage of vine:  25

 

Winery Production:  700,000 bottles

 

Region:  Sicilia

 

On Salina, island in the volcanic Aeolian archipelago, amidst the fragrances of the Mediterranean scrub and the breath-taking views, the Colosi family cultivates vineyards on characteristic terraces overlooking the sea and produces unique wines that reflect shimmering light, wind, sun and colour.

With its 10 hectares of vineyards between Capo Faro and Porri, Colosi is one of the most representative producers of the island.  The area is considered to be one of the best because of its exposure and the chemical-physical characteristics of the volcanic soil.  The vines were planted on terraces, restoring the old dry walls, and they include grape varieties typical of Mediterranean island wine-making: Corinto Nero, Nerello Cappuccio, Nerello Mascalese, Inzolia, Catarratto and Malvasia.  Malvasia is without doubt the most important vine variety of the island and of the Colosi company.

Colosi’s wine-making cellar is literally immersed among the vines, and is partially buried in order to comply with the strict regulations on the protection of the territory and landscape of the Aeolian archipelago.  This location allows the temperature to be kept constant, ideal for the optimal preservation of the wines.

 

History

 

The name Pietro has been passed down from father to son in the Colosi family.  In the 1970s Pietro Colosi “Senior” worked alongside Carlo Hauner: besides their close friendship, the two also shared a love for the wines of the island.  This friendship continued to grow and a short time later Pietro found himself managing both his own property and cellar and Carlo’s.

Thirty years ago, in 1987, Pietro, son of Pietro, began to follow in his father’s footsteps after completing his studies in oenology at the agricultural college of Catania and immediately gave new momentum to the marketing of Colosi wines throughout the world.

Today, a third Pietro, a graduate in oenology from San Michele all’Adige, flanks his father and mother Lidia in managing all of the activities of a fully grown and stable company which, besides the cellar at Salina, also has a production plant at Giammoro in the province of Messina and which exports its wines throughout the world.

 

Production

 

We produce exclusively autochthonous wines, typical not only of the Aeolian archipelago but also of the Sicilian area, for this we have twenty-year olds agreements with selected Sicilian producers (surfaces covering more than 35 hectares of vineyards in Marsala (TP) for the whites: Grillo, Insolia, Cataratto and Zibibbo, and over 55 between Mazara (TP) and Riesi (CL) for the reds: Nero D’Avola, Nerello Cappuccio, Nerello Mascalese); in order to ensure our company a finest production that is strongly tied closely to the areas.

The Colosi wines produced on the island of Salina are two Igp Salina whites, one Igp Salina red and two varieties of Malvasia delle Lipari Dop, one natural and a passito.  In accordance with the age-old oenology tradition of the Aeolian islands, from the prized Colosi Malvasia and Corinto Nero varieties of grape comes the most representative wine of the area, since ancient times called “nectar of the gods”: the sweet Malvasia, a dessert wine par excellence.

Colosi produces two varieties: Malvasia Passito di Salina Dop and Malvasia delle Lipari Naturale di Salina Dop, both highly fragrant wines with a warm and velvety taste.  Soft but with grace, with slight tannicity, excellent texture and good balance.