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Valdibella Kerasos

THE WINE

Name: Valdibella Kerasos DOC Sicilia
Certification:
organic & organic farming certification ICEA
Vintage:
2017
Alcohol:
13,5%
Variety: Nero d’Avola 100%, the variety comes with a rich in polyphenols peel and a significant total acidity.
Harvest method: manual
Maceration: 12 days in controlled temperature
Clarification: with natural bentonite
Amount of sulphites: 48 mg/l
Area of origin: Sicily, Camporeale
Vineyards: South/South-East facing, altitude of 300 meters
Soil:
There are two very different vineyards for the Nero d’Avola. The first one, on the sea level, with white lands, rich in limestone. The second vine is high located with soils containing more clay and with medium texture. This combination creates a very interesting aromatic and varietal complexity.

Harvest period: starts in late September and ends in early October.
The wine making process: The grapes are vinified in stainless steel with maceration on the skins for about 8-12 days. After malolactic fermentation follows the maturation phase of about 8 months. Half of our production is aged in wooden barrels and the other half in steel.
Features: Colour ruby-red. On the nose it has berries, currants and raspberry and a light, pleasant balsamic note. On the palate it is a warm wine and quite velvety; acidity and tannins are present, but very fine and pleasant in the whole.
Serving temperature: 16-18°C
Available in: 0,75 litre bottles, six bottles per box
Price per bottles: 6,72 Euros + VAT 19% = 8,00 Euros

THE MAKERS

Valdibella is a cooperative of farmers working in organic agriculture from 1998 in Camporeale, an area with a strong rural vocation.

The Valdibella-project aims to cultivate the soil and the human relationships in respect of the natural and social balance. From the beginning the farmers of Valdibella implemented methods of organic farming focused on biodiversity and native crops.

“In fact, we take special care in growing native varieties of grapes: Nero d’Avola, Perricone, Nerello Mascalese, Catarratto, Zibibbo, Grillo. We encourage biodiversity because our aim is to reduce to a minimum the differences with the original ecosystem, if it’s in balance the plants can be healthy and nutritious.” writes the representative of the Cooperative Caterina Lo Bocchiaro.

In its production of organic and natural wines, the cooperative applies aa type of cultivation to its vineyards, that takes into account two fundamental aspects: soil fertility and foliage management.

“We attach great importance to the production phase of the grapes, concentrating on specific techniques: bush-trained or espalier-trained cultivation, producing low yields and using zero tillage, green pruning and manual harvesting. Through targeted actions with a very low environmental impact, the vines can reach high quality levels of the grape that will then be transformed.” continues Caterina about the wine making process.

Thanks to the clay soil of the land, the wines have a high content of extractive matter and a balanced acidity. The wines are soft and suitable for aging.

In the cellar they have a full respect for the natural features of the grape and keep interventions to a minimum. They do not add any synthetic chemical substances.
All of the wines are made by spontaneous fermentation. The organic grapes are rich in native yeasts that are perfectly able to carry out the fermentation.

They use small doses of sulphites (still below half of the doses legally allowed).
Some wines are also made entirely without adding sulphites.

Valdibella-project also includes working for change of the local culture in a more holistic sense. This comes through in the comments of Pietro Scardino from Valdibella:

“When I was a boy there was much more poverty in my village than today, but the whole neighbourhood held together, ate together. Unlike today.”

More information: valdibella.com