Ardalia
ARDALÌA is a Terre Siciliane IGT. Its name is inspired by the original name in ancient Greek of the Larderia village, where the Tenuta Gatto vineyard is located.
It is made from 100% Nerello Mascalese varieties.
The training system is espalier with spurred cordon.
The harvest is carried out by hand in mid-September, eliminating the grapes which could negatively affect the quality of the finished product.
The white vinification indoors takes place at a controlled temperature through the use of natural yeasts for about 10 days.
The refinement takes place initially in steel silos and then passes into oak tonneaux for a short period, then it is bottled for further refinement in the bottle for a couple of months in our cellar.
Data sheet
Classification: IGT Sicilian Lands.
Production area: "Larderia Superiore Village" in Messina - Sicily.
Altimetry: 400m > s.l.m.
Fund typology: facing south, arranged on a slightly curved terraced hill with an average height of 1.5 m, subject to the influence of weather conditions and in particular the sun and the mistral winde
Type of soil: medium-textured characterized by an underlying rock layer and limestone.
Planting year: 2007.
Plant density: 6000 / ha.
Yield per hectare: 70 quintals.
Production: 1000 bottles.
Organoleptic analysis
The wine is crystalline and with a beautiful vivacity, with an intense and consistent straw yellow color. The nose expresses complex hints of fruit, flowers and minerals, has a slight herbaceous spice and many hints of citrus fruits (grapefruit, lemon, lemongrass, some tones of tropical fruit, orange blossom, broom, iodine, metal, pink pepper, sage, thyme, wet grass). In the mouth it is fine, dry, warm, quite soft, savory, full-bodied, balanced, intense and persistent.
Serving temperature: at 6 ° C, served in large wine glasses.
Alcoholic degree: 13,0%.
Pairings
Ardalìa lends itself to many fish-based combinations, even quite elaborate ones, but it can also be paired with particularly structured and savory dishes. Recommended with the “fishstock”, a typical dish from Messina (Sicily).