Rosé wine - Tornatore - Etna rosé 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 Rosé wine - Tornatore - Etna rosé - Data sheet Varieties: Nerello Mascalese Production area: ETNA, northern slope in the municipality of Castiglione di Sicilia Breeding system: Counterweight Pruning system: Spurred cordon Yield per hectare: 70 qli. Harvest time: 2nd and 3rd decade of October Vinification system: The grapes, harvested by hand in small crates, are brought quickly to the cellar and undergo manual selection on a belt. Destemmed and lightly crushed, they arrive in the press where they are softly pressed. The must obtained is cold clarified and left to ferment at a temperature of 15/16°C. At the end of fermentation, the wine obtained stays on the lees for about three months. Refinement: 3 months in steel and 2 months in bottle. Organoleptic characteristics: Cherry colour tending towards antique pink, surprisingly fruity; reminiscent of white mulberries, yellow melon and small berries. In the mouth, it is full, persistent, fresh, with a mineral note that gives us hope for long life. These characteristics make this wine important and surprisingly responsive to its grape variety and terroir. 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.
