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â CericĂČ â was born from Walter De BattĂš 's Prima Terra project, a red wine that has a strong territorial character , in line with the vision of one of the strongest winemakers on the Eastern Ligurian Riviera. The vineyards perfectly express the Mediterranean profile of a stretch of always sunny coast. 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 suitable for their needs. The wine has a very frank and direct profile typical of De BattĂš wines .
From the beginning of the project Walter set himself the goal of reviving the ancient traditions of the area , restoring some small terraced plots with dry stone walls. The Cerico red perfectly reflects the artisanal and passionate work that has led the producer to be an icon, his profound knowledge of the territory, his oenological skills and the desire to always create healthy and genuine wines are the only basis of his success.
It presents intense and rich aromas and is distinguished by a bouquet characterized by ripe aromas of blueberry, wild blackberry, blackcurrant, cherry, hints of undergrowth, liquorice, medicinal herbs and delicate spicy nuances reminiscent of black pepper. Harmonious and with rich fruity aromas, it has ripe tannins and a deep finish towards a savory and fresh finish .
We are talking about one of the jewels produced by the mind of the great De BattĂš, an unfiltered and unclarified heroic wine that best reflects all the strength of the Cinque Terre, all with an out of the ordinary point of view .
In short, a rarity not to be missed!!
CericĂČ brings out its best qualities when enjoyed together with red meats and game , cooked on the grill or roasted, or together with long-matured hard toma cheeses . Try it with some risotto too, you'll see how delicious it is!
Important red 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 15-30 minutes before serving.
Grapes harvested at full ripeness manually. Following destemming and 21 days of maceration, the must proceeds with spontaneous fermentation with only indigenous yeasts inside steel tanks, where the refinement is then also carried out which for a year will be interspersed with sporadic battonage and will proceed for a further two years in oak .
The parcel 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 parcel located near an ancient Cerri forest . The vineyards, clinging to the mountains that rise steeply from the sea, perfectly express the Mediterranean profile of a stretch of always sunny coast.
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.
