Cericò - Primaterra

Description

“ Cericò ” was born from the Prima Terra project by Walter De Battè , a red wine that has a strong territorial character , in line with the vision of one of the strongest winemakers of the Riviera Ligure di Levante. The vineyards perfectly express the Mediterranean profile of a stretch of coast that is always sunny. It is produced with a base of Granaccia combined with a balance of Syrah , two grapes from nearby France, which have found a terroir very suited to their needs. The wine has a very frank and direct profile typical of De Battè wines .

From the beginning of the project Walter has set himself the goal of reviving the ancient traditions of the territory , restoring some small terraced plots with dry stone walls. The red Cerico perfectly reflects the artisanal and passionate work that has led the producer to become an icon, his deep knowledge of the territory, his winemaking skills and the desire to always create healthy and genuine wines are the only basis of his success.

It presents itself with intense and rich aromas , it is distinguished by a bouquet characterized by ripe aromas of blueberry, wild blackberry, blackcurrant, cherry, hints of undergrowth, licorice, officinal herbs and delicate spicy nuances reminiscent of black pepper. Harmonious and with rich fruity aromas, it has ripe tannins and a deep extension towards a savoury finish and good freshness .

Why you should drink it

We are talking about one of the jewels produced by the mind of the great De Battè, a heroic unfiltered and unclarified wine that best reflects all the strength of the Cinque Terre, all with an uncommon point of view .

In short, a rarity not to be missed!!

When to Uncork It

Cericò best enhances its qualities when tasted with red meats and game , grilled or roasted, or with long-aged cheeses such as hard toma. Try it with some risotto , you'll see how good it is!

How to drink it

Important red wine with structure and complexity , I recommend a temperature around 18-20 degrees, but be careful, not room temperature in summer !

Uncork it and let it breathe for 15-30 minutes before serving.

Winemaking and Refinement

Grapes harvested at full ripeness by hand. After destemming and 21 days of maceration, the must proceeds with spontaneous fermentation with only indigenous yeasts inside steel tanks, where the refinement is also carried out, which for a year will be interspersed with sporadic battonage and will continue for a further two years in oak .

Territory

The plot from which the grapes come is located in a rocky and rugged landscape , classic of the Cinque Terre, the wine takes its name from this plot located near an ancient forest of Turkey oaks . The vineyards, clinging to the mountains that rise steeply from the sea, perfectly express the Mediterranean profile of a stretch of coast that is always sunny.

Soil

The terroir of this area is mainly composed of clay , sand and silt and, together with the excellent climatic conditions typical of the region, manages to give the grapes the typical territorial characteristics that make them unique and inimitable.