Feudi del Pisciotto
Moro di Testa
Feudi del Pisciotto
Moro di Testa
Moro di Testa is comprised of two varietals - Syrah, which prefers sandy soils and the vineyards of Piano Spineto, the plateau located in the highest part of the estate, are the ideal habitat for this great grape variety. The image of the Moor on the label is taken from a sculpture made by Giacomo Alessi, the great ceramist from Caltagirone.
Tasting Notes
Intense ruby red color, it shows to the nose a marked spicy notes, typical of Syrah grapes, in particular black pepper and cinnamon; on the palate, it offers a fresh and crunchy fruit, such as blackberry, blueberry but also currant and cassis, the classical notes of the finest Nero d’Avola. Great structure and extraordinary elegance with a soft and silky tannic texture. A wine that can be appreciated immediately but that can also evolve in the bottle for several years.
Food Pairing
A wine that can be well paired with different recipes. Excellent with first courses, from the simplest to the most elaborate, and with second courses such as roasted, braised and stewed meats.
Moro di Testa is comprised of two varietals - Syrah, which prefers sandy soils and the vineyards of Piano Spineto, the plateau located in the highest part of the estate, are the ideal habitat for this great grape variety. The image of the Moor on the label is taken from a sculpture made by Giacomo Alessi, the great ceramist from Caltagirone.
Tasting Notes
Intense ruby red color, it shows to the nose a marked spicy notes, typical of Syrah grapes, in particular black pepper and cinnamon; on the palate, it offers a fresh and crunchy fruit, such as blackberry, blueberry but also currant and cassis, the classical notes of the finest Nero d’Avola. Great structure and extraordinary elegance with a soft and silky tannic texture. A wine that can be appreciated immediately but that can also evolve in the bottle for several years.
Food Pairing
A wine that can be well paired with different recipes. Excellent with first courses, from the simplest to the most elaborate, and with second courses such as roasted, braised and stewed meats.