MILAZZO - VERA GRAPPA DI NERO D`AVOLA FORMAT: 70cl 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 MILAZZO - VERA GRAPPA DI NERO D`AVOLA - DATA SHEET FIRST SUBJECT: Selection of fine Nero d'Avola marc from the estate's vines used in the production of Milazzo red wines. Black berry grapes. STOPPING: The alcoholic fermentation of the marc from black grapes takes place in our cellars, guaranteeing that the material is rich in aromatic elements. The marc extracted from the must for the production of our red wines is then stored in steel vats for a few months, starting from the time of the first racking and waiting to be distilled. ARTISANAL DISTILLATION: It continues with the cutting of the heads and tails. Distillation takes place very slowly to allow the volatile components to evaporate properly and consequent condensation to enhance the aromas and characteristics of the grape variety used. Distillation is carried out in a discontinuous plant with eight copper stills, using direct steam to produce a 'raw' grappa with an alcohol content of approximately 75°; the final alcohol content (45°) will be reached with a subsequent cold cutting and filtration to ensure the preservation of the aromatic component. PRODUCTION: Closely linked to the vintage harvest. REST: Twelve months in steel tanks. TASTE: A grappa with a crystal-clear appearance, it is rich and fine on the nose, rigorous in its aromas and harmonious in the aftertaste. Thanks to the black grape marc and its special alcoholic fermentation, the resulting distillate is characterised by a round and balanced bouquet. ALCOHOL: 45% Vol. BOTTLE: 70 cl. DISCOVER 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.
