Cristo di Campobello C'D'C' Rosso 2009 Front Label
Cristo di Campobello C'D'C' Rosso 2009 Front Label

Cristo di Campobello C'D'C' Rosso 2009

    750ML / 13.5% ABV
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    750ML / 13.5% ABV

    Winemaker Notes

    Full, fruity aromas, with soft red fruit notes and a hint of balsam arriving late on the nose. Round and flavorful, soft and caressing, with a good level of alcohol and soft tannins. Delightful now, but can be cellared for at least 2-3 years.

    Blend: Nero d'Avola, Syrah, Cabernet Sauvignon, Merlot

    Critical Acclaim

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    Cristo di Campobello
    Baglio del Cristo di Campobello, Italy
    Baglio del Cristo di Campobello Winery Image
    In Baglio del Cristo di Campobello: thirty hectares of vineyards of the land of the Sicily of Agrigento; a one and only organism of ten micro-areas, a unified possession of fifty hectares of land at Campobello di Licata. A deep terrain, limestone and chalk, on hills ranging from 230 to 270 meters above sea-level and at 8,000 meters from the coast.

    Some 5,000 vines per hectare: all patriarchal firstborn of our Motherland, each and every one hand-harvested into small crates. High lineage of Agrigento, day after day, nurtured.

    Spiritual morphology.

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    A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

    Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

    Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.

    Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    SERrossocdc09_2009 Item# 116147

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