Spumante – Marco De Bartoli – Terzavia Cuvé VS 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 Spumante – Marco De Bartoli – Terzavia Cuvé VS – Scheda tecnica Classification: Metodo Classico, Vino Spumante di Qualità, Brut. Varieties: Cricket 100%. Grado alcolico (% Vol): 13,50. Territorio: Sicilia occidentale, Contrada Samperi, Marsala (TP). Superficie del vigneto (ha): 0,5 Età vigneto: 22 anni. Terrain: calcareo, di medio impasto, tendente al sabbioso, pianeggiante. Breeding system: contro spalliera Guyot; 3.500 ceppi per ettaro. SO2 totale: 8 mg/l. Zuccheri riduttori: 8 g/l. Acidità: 7 g/l. Grape harvest: manuale, dal 20 agosto a fine settembre. Resa per ettaro (q): 35. Vinificazione del vino base: Fermentazione delle uve Grillo a opera di lieviti indigeni in fusti da 500 l e affinamento per 12 mesi sui lieviti. Tiraggio di diverse annate di Grillo. Oltre all’aggiunta di mosto fresco, sempre ottenuto da uve Grillo dell’ultima annata, si prevede una piccola aggiunta di Vecchio Samperi. Refinement: 30 mesi sui lieviti. Bottles produced: 3.000. 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.
