Bazia Rosso
Bazia Bianco
  • Bazia Rosso

    Volcanic Soul
  • Production area: Furnari, Masseria estate
  • Grape variety: Blend of Nero d'Avola and Nerello Mascalese
  • Classification: Geographical Indication (IGT) Sicily
  • Soil: medium-textured soil, traces of limestone
  • Altitude: 200 metres above sea level
  • Vineyards: runner system
  • Average yield: 80 - 85 ql/Ha
  • Plants per hectare: 4200
  • Harvest: manual, first half of September
  • Vinification: grapes are macerated for 7 - 8 days at a controlled temperature of 24°C - 26°C. After being devatted and soft-pressed, wine is matured in stainless steel tanks for 6 months
  • Ageing: four months in bottle at controlled temperature
  • Tasting:
    Colour: lively intense red
    Aroma: vinous, with sweet notes and sensations of cocoa
    Flavour: balanced, soft, well-structured
  • Alcohol content: 13 % vol.
  • Serving temperature: between 16°C and 18°C.
  • Recommended glass: large longstemmed glass
  • Recommended with: perfect with medium matured cheese and meat in tomato sauce
  • Storing: in cool rooms at a temperature of 15°C - 17°C.
  • Bottle: 75 cl Bordeaux-type bottle
  • Bazia Bianco

    Delighting White
  • Production area: Furnari, Masseria estate
  • Grape variety: 60% Grillo and 40% 'shiny' Catarratto
  • Classification: Geographical Indication (IGT) Sicily
  • Soil: medium-textured soil, traces of clay
  • Altitude: 260 metres above sea level
  • Vineyards: runner system
  • Average yield: 70 - 75 ql/Ha
  • Plants per hectare: 4200
  • Harvest: manual, mid September
  • Vinification: grapes are soft-pressed and fermented at a controlled temperature of 16°C - 17°C.
  • Ageing: over two months in bottle at controlled temperature
  • Tasting:
    Colour: pale straw yellow
    Aroma: delicate, fresh and big
    Flavour: full, soft and persistent with a pleasant aftertaste of almo
  • Alcohol content: 12,5 % vol.
  • Serving temperature: between 8°C and 10°C.
  • Recommended glass: medium tulip glass
  • Recommended with: fish dishes and shellfish, in particular fish baked in a salt crust
  • Storing: in cool rooms at a temperature of 13°C - 15°C away from light
  • Bottle: 75 cl Bordeaux-type bottle
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