Wines & Oil
TERRE DI TRENTE WINES
Finest Mount Etna Wines from organically cultivated vines
Our vineyard produces “Nerello Mascalese” and “Nerello Cappuccio”, that have been cultivated on Mt. Etna for over 4 centuries. Our vines are over 60 years old and are grown on sloped terraces. The white soil (“terre bianche”) imparts its own distinctive personality to the wine.
The vinification takes place by malolactic fermentation in temperature controlled stainless steel tanks and then matured in French oak barrels for 11 up to 18 months and a further 6 to 12 months resting in bottles. Cultivated organically, without pesticides or chemical fertilizer, our indigenous hand-picked grapes create a finely structured wine, described as “simply sexy”.
TECHNICAL DATA
Classification: IGT (Indicazione Geografica Typica)
Production Area: North-east slopes of the Etna
Comune: Linguaglossa
Climate: Mediterranean with temperature shock in July-August between day and night of more than 15° C
Soil: Clay (Argilla, Terre Bianche)
Altitude: 450-550 mt. above sea level,terraces
Age: Vines of over 60 years old, yearly renewed
Surface: 1,5 hectare
Density: 4.000 plants per hectare
Grape Type: Nerello Mascalese / Nerello Cappuccio
Vendemmia: First Week of October
In Vino Veritas
“Probably the best wine in the world”
Nerello Mascalese
A complex intriguing wine with subtle spicy aromas, a touch of wild berries, the right acid balance and pleasant tannins that linger on the nose and palate. A wine with divine flavor and elegance.
Nerello Mascalese has been cultivated on Mount Etna for over 4 centuries. Our vines are over 60 years old and grown on sloped terraces. A complex, intriguing wine with subtle spicy aromas, a touch of wild berries, the right acid balance and pleasant tannins that linger on the nose and palate. Nerello Mascalese in combination with Nerello Cappuccio creates a wine that is more than the sum of its parts with divine flavor and elegance.
Indigenous Nerello Mascalese grapes are hand-picked and cultivated using organic methods without pesticides or chemical fertilizers.
Vinification: Malolactic fermentation in temperature controlled stainless steel tanks, then in French oak barrels.
Aging Period: 10 months in French oak barrels, 5 months in the bottle.
Color: Deep ruby red.
Acidity: 5.4 – 5.7 g/L.
Alcohol Content: 13.6 – 14% ABV.
Production: 3,000 – 4,000 bottles.
Method of Cultivation: Natural, organic.
Harvest: By hand.
Visual Aspect: Deep ruby red.
The Wine: Grand “Eleganza” with intense and clean aroma, blackberry, carroba bean, just a slight presence of vanilla, tobacco and liquorice. Full mouth with long persistence – intriguing.
Food Pairing: Compliments most dishes whether vegetable, meat, fish or fowl.
Award Winner
2006 – 1.st Contrade dell’Etna 2008
2007 – 2.nd Contrade dell’Etna 2009
2007 – Golden Star 2009 – Vini buoni d’Italia
Dayini Rosso D.O.C
Dayini Rosso carries all the wonderful spicy aromas, wild berries and carruba. A complex wine with pleasant tannins and the right acid balance provides its fine structure, elegance and balance. A delicious wine that ages well.
Made from a selection of grapes from our 60 year old vines, and aged in large French oak barrels for 18 months and 12 months further in bottles, Dayini Rosso carries all the wonderful spicy aromas, wild berries and carruba. A complex wine with pleasant tannins and the right acid balance provides its fine structure, elegance and balance. A delicious wine that ages well.
Indigenous Nerello Cappuccio grapes are hand-picked and cultivated using organic methods without pesticides or chemical fertilizers.
Vinification:Malolactic fermentation in temperature controlled stainless steel tanks, then in French oak barrels.
Aging Period: 18 months in French oak barrels, 12 months in the bottle.
Color: Deep ruby red.
Acidity: 5.4 – 5.7 g/L.
Alcohol Content: 13.6 – 14% ABV.
Production: 1,200 bottles.
Method of Cultivation: Natural, organic.
Harvest: By hand.
Visual Aspect: Deep ruby red with garnet reflections.
The Wine: Grand “Eleganza” like the basic Nerello Mascalese but more intense aroma, blackberry, carroba bean, just a slight presence of vanilla, tobacco and liquorice. Full mouth with long persistence – intriguing.
Food Pairing: Compliments most dishes whether vegetable, meat, fish or fowl.
3OLIO - TERRE DI TRENTE EXTRA VIRGIN OLIVE OIL
First Run/Cold Pressed and 100% organic
Besides our production of Terre di Trente wine we have hundreds of olive trees from which we make a limited production of ‘stone crushed’ extra virgin olive oil. Our 3Olio Terre di Trente Extra Virgin Olive Oil is a first run/cold pressed olive oil, 100% organic and unfiltered with an acidity level of less than 1%.
This makes it a true extra virgin oil with all its related health benefits.
The main difference in ‘first run’ or ‘cold pressed’ oils is in the processing. Most other oils including those labeled extra virgin are processed through centrifugial extraction, which heats up the oil and unfortunately it loses most of its characteristics.
The second important difference is that the olives are pressed within 24 hours of picking. This insures low acidity levels of less that 0.8% which technically qualifies it as ‘extra virgin’.
THE PROCESS
The Health Benefits
Extra virgin olive oil, revered for centuries as a cornerstone of the Mediterranean diet, offers a plethora of health benefits that extend far beyond its exquisite flavor. Renowned for its rich antioxidant content, this golden elixir serves as a potent ally in promoting overall well-being.
- Antioxidants help absorb Vit. A, D ,E, and K
- Used more than once a day had 25% lower breast cancer *
- Rich in linolenic acid
- Fights osteoporosis
- Diminishes cellular aging
- Increases antiviral defenses up to 40 times
- Olive oil & avocado: for dry skin and as beautifier
- Olive oil & lemon juice: wrinkle preventer
- To whiten teeth massage gums with olive oil
- Brittle nails: soak in a bath of warm olive oil then wash them with donkey milk/cream
- 1 tbsp olive oil coats the stomach if taken prior to drinking alcohol – sober longer
* A 1995 study in the Journal of the National Cancer Institute found that women who consume olive oil more than once a day are 25 percent less likely to develop breast cancer than women who consume olive oil once a day or less.
THINGS TO KNOW
Extra Virgin Olive Oil: To qualify as extra virgin, the olive oil has to have an acidity lower than 1% at the time of bottling. This oil is rated 100% digestible vs. 83% sunflower, 57% sesame, 36% corn oil.
- Commercial Extra Virgin Olive Oil: Can still qualify as ‘extra virgin olive oil’ with 30 times less ‘extra virgin’ olive oil – and without the medical benefits.
- Olio di Sansa: After first pressing, a chemical is applied to the remaining ‘first run’ pulp. This chemical reaction extracts a much greater quantity of oil, that is because the chemical dissolves the oil inside the kernel. Used for canning tuna fish.
Reprinted from Beyond Health® News
