Vino rosso – Cottanera – Etna rosso DOC Format: Glass bottle 75 cl 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 Vino rosso – Cottanera – Etna rosso DOC – Scheda tecnica Classification:Etna DOC Red Varieties: 100% Nerello Mascalese Municipality of production: Castiglione di Sicilia Production area:Contrada Cottanera, Contrada Diciasettesalme , Contrada Feudo di Mezzo, Zottorinoto. Altitude: 670-770 metri s.l.m. Average age of vineyards: 25 - 30 years Yield: 70 quintali di uve per ettaro Breeding system: spurred cordon Planting density: 5700 plants per hectare Vinification: diraspatura, fermentazione alcolica a temperatura controllata per circa 10-12 giorni; macerazione a contatto con le bucce per circa 25 giorni a temperatura di 27 – 28C°. Malolattica e affinamento in acciaio per circa 10 mesi. Refinement: 6 mesi di affinamento in bottiglia. glia. Alcohol: 14,5 PH: 3.70 Total acidity: 5,2 g/lt Soil type: lavico-alluvionale – argilloso Harvest period: second ten days of October Grape harvest: manual in cassette 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.
