Wine Cantina Marilina, "Currivu" Rosso, Terre Siciliane IGP, 2016
Reviews of purchase Cantina Marilina, "Currivu" Rosso, Terre Siciliane IGP, 2016
Wine rich ruby color.
The taste of wine is juicy, dense, very dry, with a soft texture, concentrated fruit notes, herbal nuances, hard tannins and a beautiful, lingering finish.
In the intense, very attractive aroma of the wine, tones of jam from dark cherry, shades of green pepper, plum and grass are felt.
The wine goes well with barbecue, pork, grilled chicken, hamburger, teriyaki chicken, beef stew.
"Currivu" Rosso is an organic red wine that offers a broader international look. It is created from a blend of two grape varieties - Italian Nero d'Avola and international Merlot, grown in Noto commune on white calcareous soil. Harvested by hand, after fermentation in cement tanks, the wine is aged in them for 8 months, after which it is slightly filtered and ripens in bottles for another 3 months. A wine bottle made of light glass with a natural cork and a label made from recycled natural paper has a “zero environmental impact”.
Winery Cantina Marilina was founded by Angelo Paterno, who since 18 years worked in various wineries in Sicily. But in 2001, having gained experience, Angelo decided that he had struck an hour to work for himself. He moved to Noto, falling in love with the Val di Noto region, which he already knew well from the soil and climate profile. In 2007, the cellar construction project began, which was completed in 2009. Gradually, the ownership of the young farm reached 60 hectares, of which only 35 are occupied by vineyards, and the rest of the territory is given over to pastures and olive groves. All work on earth is carried out according to organic principles. Angelo's daughters - Marilina and Federica - literally grew up in nature and therefore the decision to devote their lives to family farming did not take long. Marilina today fully manages many processes in the vineyards and in the cellar. The wines of the economy are not fundamentally aged in steel tanks, because concrete vats are traditional for this region, and it is in them that fermentation, maceration and aging of all cuvees take place. The addition of sulfur dioxide when bottling is minimized.