Colour: deep ruby red
Bouquet: rich, intense, fruity.
Taste: harmonious, round and persistent. Firm tannins.
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Wine maker notes
This is the second red wine of the range and, unlike the red label Syrah, it is a structured wine with the typical elegance of a Sicilian Bordeaux blend, therefore Nero d’Avola, Cabernet Sauvignon and Merlot. We produce 45,000 bottles of it.
The Don Pietro red was the first bottle produced by the Spadafora Company: this was in 1993, although the first test dates back to 1991 (you will a photo of it).
Since I was the only one who worked with my father, when I suggested to my family that I felt ready to run the business no longer as a grape producer but as a winemaker with bottling on the estate, naming the first bottle after my father, I remember being regarded with suspicion, if not with a little fear. In fact there was no precedent in an aristocratic family of a wine being named after a recently deceased parent. I tried to explain that this was a necessary condition for me to start this new adventure and, assuming my responsibilities, after the experience of the experimental winery that you have read about in the Wines folder, I began to study the winemaking process.
Starting to produce a wine with so many personal implications could also lead to insomnia, but it has not been like that, in fact I must honestly tell you that even today, when I go around to study the market, and come across one of our bottles, my heart aches.
The fermentation of the grapes for the Don Pedro red takes place in different periods: the first grapes to be made into wine are Merlot, then Nero d’Avola and lastly Cabernet Sauvignon. The part I find most interesting is the moment of blending, namely, when I have to decide the percentages of each, which, of course, is done according to interpretation of the vintage.
The technical specifications of the wine will be given as on the back label and you will realize that making wine for me is something that goes beyond mere trade, since each bottle bears my name, especially this bottle dedicated to the man who, despite himself, left me a beautiful land on which to produce grapes.
Roasted or grilled meats and cheeses.
By telling the story of this land and how the first bottle of Spadafora was produced - imagining that this is not a site but a book - I have already given you an idea of the philosophy with which we take care of our vines and wine production every day.
For me it is essential that we only use grapes we have grown ourselves, but I know this is nothing exceptional, since many already doing the same. An equally determining factor is where the grapes are grown, but I understand that also this makes no difference, since there are many other places suitable for growing grapes. What I find strange is that we have succeeded, we alone, to produce something people like, and this is why I consider Virzi a special place.
Let me give you an example: If I produced grapes in Burgundy, close to the best producer, in the best area of Burgundy, you would assume that my wine would be good; but in Virzi, where they produced wine that was sold in casks and then loaded onto trucks and where grapes were sold to cooperative wineries for forty years, we produced a wine in 1993 made with our own hands. And from then on, after each harvest or after each bottling, it seemed that I was witnessing a small miracle.