Vinification and maturation
Manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Tancredi began during the first week of September with the Nero d'Avola and continued until the second week of September with the harvest of the Cabernet Sauvignon and Tannat.
A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 28 - 30 °C (79 -86 °F). Ageing for 14 months in new and old French oak barriques and then in the bottle for at least 30 months.
Deep red, Tancredi is characterized by a fragrant bouquet, notes of red fruit and dark berry fruit combined with scents of liquorice and sweet tobacco. In the mouth the tannins are soft and well integrated. An enveloping and persistent finish.
It will find its best pairing T-bone steak, gourmet burgers and game.
Medals / Press reviews
Tre Bicchieri (Tancredi 2011) – Vini d'Italia Gambero Rosso 2016
Cinque Gappoli (Tancredi 2011) - Guida Duemilavini Bibenda 2016
92/100 (Tancredi 2011) - James Suckling
92/100 (Tancredi 2011) - Wine Advocate (eRobert Parker)
Ageing potential: over 10 years