Rosé wine - Firriato - Charme rosé

Rosé wine - Firriato - Charme rosé Format: Glass bottle 75cl 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 - Firriato - Charme rosé - Data sheet ClassificationI.G.T. Terre Siciliane Grape varieties: Blend of indigenous grape varieties Production area: Agro di Trapani - Tenuta di Borgo Guarini Type of terrain: Calcareous-clay Exposure: North East (250 metres above sea level) Breeding system: Counter-espalier with Guyot pruning Plants per hectare: 5.000/5.500 Yield per hectare: 6,800/7,000 kg Grape harvest: Manual harvest. II decade of September Fermentation temperature: 16°-18°C Fermentation period: 15 days Vinification: Short maceration, soft pressing, fermentation in temperature-controlled autoclave to reach suitable pressure Refinement: 3 months 'sur lie' Alcoholic degree: 12 % vol. | PH: 3.21 (average val.) | TOTAL ACIDITY: 5.87 g/lt (average val.) First vintage produced: 2007 Vintage production: 25,000 bottles Serving temperature: 8°-10°C Recommended chalice: Quite wide, with a tulip-shaped mouth Colour: Deep and intense rosé. Smell: A range of fruity, ethereal and elegant sensations of tamarind, red plum, watermelon, pomegranate, strawberry and raspberry, mottled with refined shades of rose, geranium, freesia, violet and cyclamen. Palate: Enveloping, intense, with surprising balance, it shows its character by opening with energetic freshness and soft creaminess, recalling and re-proposing the broad and rich aromatic framework that characterises it, while also revealing a hint of light and subtle tannins of great value. Features: is the 'wine of the feast', generous, bursting with inexhaustible vitality, caressing, available and open, for the finest occasions, moments of leisure and pleasure 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.