< Barraco
Milocca
The Milocca is a unique wine, perhaps impossible to replicate.
In 2006, an exceptional scirocco dried out Nino Barraco’s Nero d’Avola grapes, just a few days before the harvest: as a result of the high sugar concentration, the wild yeast failed to complete the fermentation. Nino decided to go ahead anyway, and had the inspired idea of maturing the wine in barrels of chestnut wood.
The word milocca, which indicates this type of wine in Sicilan dialect, comes from the Arabic word for the cirasa, which is a variety of cherry, but also the main aroma of this wine.
The fresh acidity and a perfect balance between fruit and tannins supply a great counterpoint to both the alcoholic power and the sugar content.
Resources
Read more
Milocca di Nino Barraco, l’ineffabile dolcezza. E molte altre cose on www.intravino.com
From the same producer
Appellation
Vino da tavola da uve surmature
Vineyard
Grape varietals
Nero d’Avola 100%
Vines
Espalier, 2.800 plants per hectare
Age of vineyard
15 years
Altitude
180 m AMSL
Terrain
Medium weigth, with clay.
Vinification
Harvest by hand, stemming, fermentation on the skins for 15 days, pressing with a hand press, primary fermentation with wild yeasts at temperatures between 25 °C and 35 °C.
Maturation
September 2006 to July 2007 in steel tank.
July 2007 to July 2009 in chestnut wood barrels.
Refining
July to December 2009 in the bottles
Produced bottles
3.000 (only vintage)
Tasting notes
Eye: ruby red.
Nose: cherry, black mulberry, capers, aniseed, cocoa.
Palate: soft, round, tannic.
Alcohol
16%