ELEGANCE AND PASSION FROM THE LAND OF THE SUN · systems with atomised spraying of the leaves come into action at 35 °C. Pruning and thinning are generally carried out manually and

ELEGANCE AND PASSIONFROM THE LAND OF THE SUN

E L E G A N C E A N D P A S S I O N F R O M T H E L A N D O F T H E S U N

WHO WE ARE WINESTERRITORY CONTACTS www.terreliade.com

http://www.terreliade.com/en/


WHO WE ARE





TERRELÌADE = TERRE (Land)

+ LIADE = HELIOS (Helios, the Greek God of the Sun)

The superb Terrelíade estate is on a scenic plateau overlooking Lake Arancio in the municipality of Sambuca di Sicilia, in the province of Agrigento. The property is in effect an oasis set among sun-scorched valleys dotted with almond and olive groves. Nature here is unforgiving but intriguing and imbues that same spirit into the estate’s elegant wines, made in respectful symbiosis with this territory blessed by sun, sea and vibrant fertility. Consideration for the environment has always been a top priority, as is obvious from the estate’s vineyard management, which minimizes the use of chemicals, or pest control implemented by sexual confusion techniques, and the photovoltaic or solar panels that supply Terrelíade’s energy, hot water and so on.

THE ESTATE





The vineyards lie at an elevation of 200 to 350 metres above sea level where the moderately deep soil has a characteristically pale-coloured clay fraction, a moderate limestone content and very few pebbles.

The vines are vertical-trellis trained and either spurred cordon or Guyot-pruned, depending on the variety. Micro-drop irrigation systems with atomised spraying of the leaves come into action at 35 °C. Pruning and thinning are generally carried out manually and state-of-the-art harvesters are used to pick the grapes quickly when they have ripened to perfection.

All these carefully thought-out techniques aim to get the very best out of each cluster of berries.

THE VINEYARDS





The cellar, too, boasts up-to-date equipment to preserve and enhance the territorial typicity that the fruit acquires from the soil and climate of one of Sicily’s finest wine zones.

An ancient heritage of winemaking experience combined with modern fermentation technology, steel maturation and cask conditioning in both small and large wood enable Terrelíade to produce both native and international single-variety or blended wines that convey the very special sense of place of this sun-blessed island.

THE CELLAR





TERRITORY





Terrelíade’s vineyards lie at an average elevation of 350 meters (1,150 feet) above sea level. The vines extend over 285 hectares (700 acres) and are trained to the Guyot and spurred cordon systems.The soil contains a high proportion of moderately deep, characteristically pale-coloured clay with a low pebble content but a certain amount of limestone.

Sicilia D.O.C.





Conditions for growing grapes are ideal over almost the whole of Sicily and the island has a wide range of soil types, elevations and mirco-climates. We need only mention the differences between Marsala’s flatlands and rolling hill country in the extreme west and the vineyards that grace Mount Etna, perched more than 1,000 metres up on the volcanic slopes; or between the high hills in the central part of the island and the coastal territories in the south-east, such as Vittoria and Pachino, while there are very special wine environments on Pantelleria and the Lipari islands. Some grape varieties are limited to specific geographical areas: Carricante, Nerello Mascalese and Nerello Cappuccio in the Etna area, or Frappato around Vittoria, or again Malvasia on the Lipari islands and Moscato di Alessandria on Pantelleria.

THE SOIL AND THE CLIMATE





Other vines show distinct preferences, for example Grillo in western Sicily or Catarratto in areas at higher elevations. Still other varieties are more widely planted, and here we could mention Inzolia, Grecanico or Nero d’Avola as well as non-native grapes like Syrah, Cabernet Sauvignon and Merlot, or Chardonnay and Sauvignon.

Feudo Terrelíade is in the western part of Sicily, tucked away among the seamless ranks of hills and broad valleys dotted with almond or olive groves.

Gentle, well-aspected slopes, fertile soil and the ideal climate in which to ripen the clusters with very hot summers tempered by sea breezes are the premises that have made grape growing a major occupation here since time immemorial.

THE SOIL AND THE CLIMATE





WINES





TIMPA GIADDA SICILIA D.O.C.

GRAPESGrillo

PRODUCTION ZONESicily

ALTITUDE200 m (655 ft.) above sea level

TYPE OF SOILClay, with some limestone

TRAINING SYSTEMGuyot

PLANT DENSITY3.500 – 5.000 vines per hectare(1.415 – 2.025 per acre)

HARVEST PERIODMid-September

ALCOHOL LEVEL14,00 % vol.

SERVING TEMPERATURE10° - 12° C (50° - 54° F)

RECOMMENDED GLASSA medium-sized, tulip-shaped glass, narrowing at the rim

AGING POTENTIAL3/4 years





TIMPA GIADDA SICILIA D.O.C.(Pietra Gialla = Yellow Stone)

Grillo is an indigenous variety of great character and intense perfumes. It produces full-bodied wines, with the potential to continue evolving over the course of time. Temperature-controlled fermentation helps to maintain its primary aromas, fundamental elements in a wine that is designed to be inviting and fullflavored. A brief spell in wood for a small proportion of the wine adds a lightly spicy note, which gives the grape greater complexity. A period of bottle-aging is fundamental in defining the personality of this white wine, accentuating asit does its mineral tones.





TIMPA GIADDA SICILIA D.O.C.

SENSORY PROFILE AND IMPRESSIONS It displays a handsome deep straw yellow color and aromatic, citrus-like scents that are typical of the variety, as well as more floral notes. On the palate, it is fruity and mineral, yet very fresh and elegant on the slightly almondy finish.

SERVING SUGGESTIONSMatches with the traditional cuisine of the sea, such as stewed squid, swordfish cutlets or grilled tuna, are undoubtedly those in which Timpa Giadda expresses itself at its best, but neither does it disdain white meats or young cheeses.





GRAPESNero d’Avola

PRODUCTION ZONESicily

ALTITUDE150-250 m (490-820 ft.) above sea level

TYPE OF SOILClay, with some limestone

TRAINING SYSTEMSpur Pruning

PLANT DENSITY3.500 – 5.000 vines per hectare(1.415 – 2.025 per acre)

HARVEST PERIOD10th September – 20th September

ALCOHOL LEVEL14,00 % vol.

SERVING TEMPERATURE18 - 20 °C (64 - 68 °F)

RECOMMENDED GLASSA large glass, narrowing at the rim

AGING POTENTIAL5/7 years

NIRÀ SICILIA D.O.C.





NIRÀ SICILIA D.O.C.(Sogno = Dream)

Nero d’Avola is a variety that is undoubtedly renowned for its opulence and power, but it is also a very sensitive grape. After destalking and crushing, maceration takes place at 29 °C (84 °F) for 10-12 days. Following the malolactic fermentation, maturation takes place for 10 months in secondand third-year 225 liter French oak barrels, in order to encourage the microoxygenation of the wine.





NIRÀ SICILIA D.O.C.

SENSORY PROFILE AND IMPRESSIONS An intense ruby red in color, it immediately reveals aromas of ripe fruit followed by the spicy notes of coffee and pepper. Its firm tannins are tempered by an unexpected freshness.

SERVING SUGGESTIONSThis meaty, characterful red is perfect with grilled kid or lamb and barbecued sausages, but also with elaborate pasta dishes or moderately mature cheeses.





Contrada Portella Misilbesi

92017 Sambuca di Sicilia (AG)

T +39 0421 246 281

F +39 0421 246 417





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ELEGANCE AND PASSION FROM THE LAND OF THE SUN · systems with atomised spraying of the leaves come into action at 35 °C. Pruning and thinning are generally carried out manually and