White wine - Milazzo - Maria Costanza white Sicilia d.o.p.

White wine - Milazzo - Maria Costanza white Sicilia d.o.p. Format: Glass bottle 75cl Year: 2022 Intro: Sicily is one of the most wine-producing regions in Italy, together with Veneto, Emilia-Romagna and Apulia. Sicily's wine-growing traditions are ancient and date back to the Phoenicians, Romans, Greeks and Arabs. Sicily boasts numerous indigenous grape varieties such as frappato, nero d'Avola, inzolia, catarratto, nerello mascalese and nerello cappuccio, malvasia delle Lipari and moscato d'Alessandria (zibibbo, from the Arabic zibib meaning 'a raisin'). Based on the type of grape, we can understand the cultivation area of the various vines mentioned above: Muscat wines, Moscato di Siracusa and Moscato di Noto we find them in the Syracuse area Wines based on Nero d'Avola, Frappato and Ceraselo di Vittoria DOCG are produced in the province of Ragusa Grillo, Grecanico, Catarratto and Inzolia vines are the protagonists of the Alcamo DOC La Malvasia delle Lipari famous Aeolian Islands in the Messina area On the slopes of Etna, considered 'an island within an island' due to the characteristic lava soil and the microclimate that characterises this area, we find Nerello Mascalese, Nerello Cappuccio, for red, rosé and sparkling wines and Catarratto and Carricante for white wines. From these vines are produced the famous Etna DOC. The province of Caltanissetta is home to one of Sicily's most recent DOCs, the Riesi Marsala is a historic DOC that takes its name from the municipality of the same name in the province of Trapani. Also in the province of Trapani is the island of Pantelleria, where the Passito di Pantelleria White wine - Milazzo - Maria Costanza white Sicilia d.o.p. - Data sheet Grapes: Inzolia dominant supported by some selections of Chardonnay biotypes Type of terrain: Ninotta and Milici, a plateau of marly origin with a highly calcareous clay component Breeding system: Guyot Harvest period: End of August Chardonnay - Mid-September Inzolia Mode of collection: Manual in 14 kg crates Vinification: Soft pressing using pneumatic presses with closed lungs. Fermentation at controlled temperature and with selected yeasts, partly in steel (90%) and, to a lesser extent, in oak barriques (10%) Maturation: During the ageing period of about 6 months, the wine is constantly subjected to 'bâtonnage' to promote lysis of the yeasts. Maturation in the bottle for about 2 months Alcohol: 13 % Vol Cellar work: Temperature-controlled pressing. The flower must, which is further chilled, undergoes a 12-24 hour clarification after which alcoholic fermentation is started. Part of the must ferments in low-temperature steel and part ferments in French oak barriques, specially selected for the maturation of white wines. The wines do not undergo malolactic fermentation and are kept on their lees by 'batônage' until the following spring. The wine matures for at least 2 months in the bottle before release. Find out more: To find out more about Sicilian wines, products Torrisis and the culinary traditions of Sicily, we recommend you visit our blog, full of interesting and overwhelming articles recounting its many facets. In the section recipes You will also find a wide variety of quick and easy cooking tips, as well as lots of ideas and useful advice on how to make the best use of our products in the kitchen and how to ensure that you create excellent dishes.