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Badalucco - Dos Tierras - Temprano - 2022 - 75 cl
Badalucco Dos Tierras

Badalucco - Dos Tierras - Temprano - 2022 - 75 cl

€16.15 €19.00 -15%
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Perfect with meats and cheeses. Buy now! [meta_keywords] => Temprano [meta_title] => [link_rewrite] => badalucco-dos-tierras-temprano-2022-75-cl [name] => Badalucco - Dos Tierras - Temprano - 2022 - 75 cl [description] => Badalucco - Dos Tierras Temprano Terre Siciliane IGT is a Sicilian wine that represents a perfect combination of tradition and innovation. Made from 80% Nero d'Avola and 20% Tempranillo , this red wine hails from the renowned Mazara del Vallo area of Sicily. With an alcohol content of 14.5%, Badalucco - Dos Tierras Temprano stands out for its artisanal character and Vegan Friendly production. Vinification takes place through manual harvesting of the grapes, followed by spontaneous fermentation in stainless steel and wood, with maceration on the skins lasting 15 to 25 days. The wine then ages for 6 months in barrique and then in bottle, without undergoing any filtration. The result is a rich red wine, with notes of clay that enhance its complexity and depth. Perfect for accompanying cold cuts and cured meats, aged cheeses, white meats, stewed, roasted and grilled red meats, Badalucco - Dos Tierras Temprano is best served at a temperature between 14 and 18°C. The producing winery also adheres to VinNatur regulations, guaranteeing a high-quality and environmentally friendly product. 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  • Type  Red wine
  • Appappellation  Sicilian lands IGT
  • Grape variety  80% Nero d'Avola 80%, 20% Tempranillo
  • Area  Mazara del Vallo
    Trapani
  • Trapani
  • Vintage  2022
  • Soil  red rich in clay
  • Alcohol  14.5%
  • Production philosophies  Artisanal
    Vegan Friendly
    VinNatur
  • Serve at  14/18 °C
  • Pairing  Cured meats and sausages
    Mature cheeses
    Red Meats
    White meats
  • Bottle size  75 cl
  • Allergens  Contains Sulphites
  • Blend
  • Refinement  Glass
    Wood
  • Need a hand? Consult the Glossary
A0053-22

Description

Badalucco - Dos Tierras Temprano Terre Siciliane IGT is a Sicilian wine that represents a perfect combination of tradition and innovation. Made from 80% Nero d'Avola and 20% Tempranillo , this red wine hails from the renowned Mazara del Vallo area of Sicily. With an alcohol content of 14.5%, Badalucco - Dos Tierras Temprano stands out for its artisanal character and Vegan Friendly production. Vinification takes place through manual harvesting of the grapes, followed by spontaneous fermentation in stainless steel and wood, with maceration on the skins lasting 15 to 25 days. The wine then ages for 6 months in barrique and then in bottle, without undergoing any filtration. The result is a rich red wine, with notes of clay that enhance its complexity and depth. Perfect for accompanying cold cuts and cured meats, aged cheeses, white meats, stewed, roasted and grilled red meats, Badalucco - Dos Tierras Temprano is best served at a temperature between 14 and 18°C. The producing winery also adheres to VinNatur regulations, guaranteeing a high-quality and environmentally friendly product.

Badalucco Dos Tierras

Beatriz De La Iglesia Garcia, a Spaniard from Seville, and Pierpaolo Badalucco, a Sicilian. We returned to Sicily to manage the family vineyards in the territory of Petrosino, a small village by the sea between Marsala and Mazara del Vallo. Beatriz brought some Spanish varieties to Sicily and planted them in some vineyards. Thus was born the Dos Tierras project: a blend of Sicilian grapes with Spanish grapes, all grown in Sicily... Producing natural wines is a philosophy, a necessity for those who cannot imagine a chemically modified wine. For those who manage the vineyards using only what is natural. Treatments only if necessary according to the rules of organic or biodynamic farming. There is no rulebook, so it is a pact between winemakers and wine shops/restaurants/drinkers. The use of sulfur in very low quantities is accepted and only if necessary. Usually 10/30 mg. x Hl. In recent years, our vineyards have been managed by allowing wild herbs to grow and maintaining the biodiversity typical of our territories. The herbs are managed in March/April through green manure. The harvest is obviously manual. Organic or biodynamic treatments, only if necessary. The plants are pruned and managed throughout the year, trying to interpret and anticipate the climate as best as possible. In the cellar, no synthetic or chemical products are used. Only intuition in decisions and extreme cleanliness.

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