AZIENDA VITIVINICOLA “LA BOTTICELLA” S.A.S
Via G. A. Omodei, 62
91025 Marsala (Tp)
Tel/fax 0923 714 788
info@tenutebotticella.com
STABILIMENTO
C/da Digerbato, 236
91025 Marsala (Tp)
Our wine
Copyright 2024 Tenute Botticella. All rights reserved.
Powered by Logos Engineering
SYRAH
ROSSO DON DIEGO
Sicilia DOC BIO
This wine has a wonderful red amaranth color, with a strong scent, and notes of spices, soft fruits, vanilla and chocolate. It is soft to the flavour, tannic and with an excellent persistence. The serving temperature is 16-18°C.
It is excellent with red meat, game and strong cheese.
TECHNICAL SHEET:
Comune / Production area: Marsala
Varietà / Grape variety: 100% syrah
Altitudine / Altitude: 200 m s.l.m., 200 mt above sea level
Terreno / Soil type: 50% Argilla, 30% Sabbia, 20% Limo
50% clay, 20%sand, 30% slime
Gradazione alcolica: 14 % Vol
Ph: 7,7
Porta innesto / Grapevine: 140 RU
Densità ceppi/ha - Number of plants / hectare: 3500
Anno d’impianto / Planting year : 2000-2011
Primo anno di produzione / First year of production: 2002-2013
Produzione /Yield: 80 quintali per ettaro, tonnes/he
Vinification: red wine making with a temperature of 20-22 degrees for 14/18 days; separation of the wine that has been formed from its lees and grape marc through soft crush and malolactic fermentation in steel tank.
Ageing: French durmast barriques for 6-9 months and then in bottle for 6 months.
INZOLIA CHARDONNAY
GILEA BIANCO
IGT Terre Siciliane BIO
It is a wine straw-coloured yellow with green hues. On the nose it is intense and elegant, rich in notes of matured fruit where you can find apple, lime and grapefruit. On the palate it is fresh, rich and intense. It leaves a pleasant sensation of fresh fruit . The serving temperature is 10-12° C.
It is recommended as aperitif, very good with seafood, crustaceans and fish dishes in general.
TECHNICAL SHEET:
Comune / Production area : Mazara della Vallo e Salemi
Varietà / Grape variety : 50% inzolia, 50% chardonnay
Altitudine / Altitude : 150 m s.l.m., 150 mt above sea level
Terreno / Soil type: 50% Argilla, 20% Sabbia, 30% Limo, Clay 20%, Sand 40%, Silt 40%
Gradazione alcolica / Alcohol content: 12,5 % Vol
Ph: 7,5
Porta innesto / Grapevine: 140 RU
Densità ceppi/ha - Number of plants / hectare: 4000
Anno d’impianto / Planting year: 2001
Primo anno di produzione / First year of production: 2003
Produzione /Yield: 85 quintali per ettaro, tonnes/he
Vinification: the common white wine-making with light crush and clarification static of the must. Next the must is decanted in steel tank and it becomes wine at the temperature of 16-18° C for about 20 days. When the fermentation ends it is still decanted and afterwards it is clarified and stabilized to be bottled.
Ageing in bottle for 3 months at least.
NERO D'AVOLA
GILEA ROSSO
Sicilia DOC BIO
The wine has an intense red color; on the nose it scent of fresh fruit, in particular to re cherry, bilberry and prune; on the palate it is full, soft, harmonious and persistent. The serving temperature is 18-20°C; it is excellent for delicious dishes as games and red meat.
TECHNICAL SHEET:
Comune / Production area: Mazara del vallo
Varietà / Grape variety: 100% nero d’avola
Altitudine / Altitude: 200 m s.l.m. , 200 mt above sea level
Terreno / Soil type: 40% Argilla, 40% Sabbia, 10% Limo, Clay 40%, Sand 40%, Silt 10%
Gradazione alcolica / Alcohol content: 13,5 % Vol
Ph: 7,5
Porta innesto / Grapevine: 140 RU
Densità ceppi/ha - Number of plants / hectare: 4000
Anno d’impianto / Planting year: 2004
Primo anno di produzione / First year of production: 2006
Produzione /Yield: 100 quintali per ettaro, tonnes/he
Vinfication: red wine making at the temperature of 20-22 °C for 12 days, separation of the wine that has been formed from its lees and grape marc and after malolactic fermentation in steel tank.
Ageing: a first period of about 3 months in French durmast barriques and afterwards 3 months in bottle
GRILLO
AMIR
Sicilia DOC BIO
It is a wine straw-coloured yellow with golden hues, crystalline and full-bodied. On the nose it is nicely intense with scent of fresh fruit as medlar, pear , lime and mandarin orange.
On the palate it is dry, soft enough, fresh, quite tasty. It charms with weaving notes of fruit mixed with nut in the nose. Serving temperature:10-12°C
TECHNICAL SHEET:
Comune / Production area: Marsala e Mazara del vallo
Varietà / Grape variety: 100% grillo
Altitudine / Altitude: 200 m s.l.m., 200 mt above sea level
Terreno / Soil type: 20% Argilla, 40% Sabbia, 40% Limo, Clay 20%, Sand 40%, Silt 40%
Gradazione alcolica: 13 % Vol
Ph: 7,6
Porta innesto / Grapevine: 140 RU
Densità ceppi/ha - Number of plants / hectare: 3500
Anno d’impianto / Planting year: 2006
Primo anno di produzione / First year of production: 2008
Produzione /Yield: 90 quintali per ettaro, tonnes/he
Bottiglie prodotte / Bottles: 81.00
Vinification: white wine-making, with a short cold maceration of the peel and soon after crush and static decanting .it makes wine in steel tanks at 14-16 C° for about 20 days. It remains with its lees for about 30 days and decanted in steel tanks.
Ageing in bottle for about 3 months.
.jpeg "award-bruxelles-2022 (1).jpeg")
PASSITO DI PANTELLERIA
FUDDRìA
It is a wine of intense golden yellow with amber highlights. The bouquet is fruity and aromatic, with scents of Muscat; it reminds in particular dried figs and ripe fruit. the flavour is particularly sweet, soft and hot; sipping it you can scent orange candied, date, honey, raisins and myrtle. It is recommended cold at 10-12° C.
TECHNICAL SHEET:
Comune / Production area: Pantelleria
Varietà / Grape variety: 100% zibibbo
Altitudine / Altitude: 200 m s.l.m., 200 mt above sea level
Terreno / Soil type: Sabbioso e di origine vulcanica
sandy and of volcanic origin
Gradazione alcolica: 14,5 % Vol
Ph: 7,4
Porta innesto / Grapevine: 140 RU
Densità ceppi/ha - Number of plants / hectare: 3000
Anno d’impianto / Planting year: 2001
Primo anno di produzione / First year of production: 2003
Produzione /Yield: 100 quintali per ettaro, tonnes/he
The vinification: stripping and cryomaceration for 48 hours followed by fermentation at controlled temperature. During this phase is added to the other grapes (zibibbo) conveniently dried in the sun to make the wine, as well as the increase in alcohol and sugar, the organoleptic characteristics peculiar to the passito of Pantelleria.
