Salvatore Marino’s Turi Rosso is the perfect “terroir” representation of the Pachino’s area that has always been suited to the production of Nero d’Avola
Medium-rich in body but without being overwhelmed by tannins with a pleasant silkiness and a long invigorating finish.
A beautiful wine that quickly disappears from the bottle
hand harvesting of ripe and whole, intact grapes, destemming-crushing and fermentation by indigenous yeast in a tank for about 6 days. Pressing and end of Primary (alcoholic) fermentation always in the tank. Spontaneous Secondary (Malolactic) fermentation and subsequent decanting to remove coarse lees Bottling in the spring following the harvest.
red meats or game from grilling or roasting.