MURGO - WHITE MUSCAT FORMAT: 50cl glass bottle YEAR: 2020 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 MURGO - MOSCATO BIANCO - DATA SHEET Qualification Terre Siciliane IGT Grape varieties Moscatella (White Muscat) Land Sands of volcanic origin Altitude 80m. a.s.l. Average Yields 50-60 hl/ha Breeding Espalier Alcoholic grade 13% -14% Vol. Fixed acidity 6-6.5 g/l Residual sugars < 2 g/l, 80 - 90 g/l Collection Manual with cassettes Withering 50% wilting on trellises in the sun and the rest over-ripened on the plant Pressing With a small manual press. Very gentle with pneumatic presses Decantation Must cooling and decanting in insulated tanks Fermentation In stainless steel tanks at controlled temperature (14°C) for approx. 20 days Refinement In oak barrels for 10 -12 months, In stainless steel tanks for 7-8 months Potentiality > 5 years after degorging, 6 years First production Harvest 2013, Harvest 2016 Annual production 900 - 1500 bottles 0.50 L Colour Bright yellow with slight amber tones. Bouquet Floral, typical of the variety, with delicate hints of sultanas. Taste Aromas of Muscat combine pleasantly with aromas of citrus, apricot and dried grapes. Sensations of spices and delicate oak notes are perceptible in the aftertaste. Pairings Duck foie gras, medium-aged Nebrodi provola cheese 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.
