Curma comes from a selection of grapes from the vigna curma near the sea and a subsequent selection in the cellar, after a long period of at least 18 months aging in small barrels. It represents the "cru" of Armosa, is a fascinating wine capable of giving strong emotions, reveals an important and complex olfactory structure that is melting the aromas of ripe black fruit with balsamic and spicy ones. It is a full-bodied yet elegant and balanced wine that knows how to impose itself to the palate and be both convivial and meditation companion.
Location: Scicli (Ragusa, Sicily)
Production location: c.da P.zza Filippa - Donnalucata
Variety: Nero d'Avola (100%)
Position: plains , the vineyards end on the see side.
Soil type: sandy calc-tufa
cultivation system: on espaliers with pruning on spurred cords
Planting density: 4400 stems per hectare
Yield per hectare: 6500 kg
Harvest: manual, first half of September.
Vinification: fermentation in little stainless steel tanks at a controlled temperature (28-32°C) and with extended maceration of the grape solids (25 to 30 days), transfer in wood at the end of winter.
Aging: 18 months in French oak barrels and 12 months in the bottle.
Gradazione alcolica: 14-14.5 % vol. (secondo le annate).
Caratteristiche organolettiche: colore rubino intenso, profumi ampi e complessi con prevalenti sentori di mora, amarena, prugna che si chiudono su toni balsamici e speziati al gusto esprime una sapidità e morbidezza ben bilanciata da una presenza tannica fitta e persistente.
Alcohol content: 14.0-14.5 % by volume
How to serve: served in large goblets, it can be uncorked just before serving, although the flavours are enhanced by being left to breathe for a few hours.
Best served at between 20 - 22°C.
Bottle size: da 0.75 L.