Mandrarossa Cartagho 1,5 l Magnum in HK - Cantine Settesoli

Mandrarossa Cartagho 1,5 l Magnum in HK - Cantine SettesoliThe Mandrarossa Cartagho 1.5 l Magnum in HK, crafted by Cantine Settesoli from Sicily, presents a dense, ruby-red color in a tilted glass. The bouquet of this Sicilian red wine impresses with aromas of sour cherry and blackberry. As we further explore the aromatics, toasted wood and white pepper are added. The Cantine Settesoli Mandrarossa Cartagho 1.5 l Magnum in HK tastes pleasantly dry. It was bottled with 4.3 grams of residual sugar. As expected from a wine, this Italian delight captivates with a fine balance despite its dryness. Aromas do not necessarily require much residual sugar. On the palate, this powerful red wine features an incredibly dense and fleshy texture. Thanks to its pronounced fruit acidity, the Mandrarossa Cartagho 1.5 l Magnum in HK appears impressively fresh and lively. The finish, characteristic of this well-aging wine from the Sicilian wine region, ultimately impresses with good length. Once again, notes of sour cherry and blackberry are present. In the aftertaste, mineral notes from the sandy soils also become evident. Vinification of the Mandrarossa Cartagho 1.5 l Magnum in HK by Cantine Settesoli The base for the robust Mandrarossa Cartagho 1.5 l Magnum in HK from Italy is grapes from the Nero d'Avola variety. In Sicily, the vines producing grapes for this wine grow on sandy soils. After hand-harvesting, the grapes are immediately taken to the winery. Here, they are sorted and gently crushed. Subsequently, fermentation occurs in small wooden barrels at controlled temperatures. Following fermentation, the wine matures for 16 months in oak barrels. After barrel aging, it also undergoes significant bottle aging, which adds further complexity to this red wine. Food pairing recommendations for the Cantine Settesoli Mandrarossa Cartagho 1.5 l Magnum in HK Enjoy this Italian red wine ideally at 15 - 18°C as an accompaniment to cod with cucumber-mustard vegetables, duck breast with ginger red cabbage and marjoram, or stuffed peppers.