Vino bianco – Marco De Bartoli – Grappoli del grillo

Vino bianco – Marco De Bartoli – Grappoli del grillo 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 Vino bianco – Marco De Bartoli – Grappoli del grillo – Scheda tecnica Name: Grillo Riserva Sicilia DOC. Varieties: Cricket 100% Alcoholic strength (% Vol): 13 Territory: Sicilia Occidentale, Contrada Samperi, Marsala (TP). Vineyard area (ha): 9 Vineyard age: oltre 25 anni Breeding system: controspalliera Guyot, 3.500 ceppi per ettaro. Yield per hectare (q): 60 Land: calcareo, di medio impasto, tendente al sabbioso, pianeggiante. Acidity: 5,80 Residual sugars: 1,20 g/l. pH: 3,02 Total SO2: 37mg/l Harvest: ultima settimana di agosto. Vinification: Rigorosa selezione manuale dei grappoli, pressatura soffice, ottenendo un mosto che resterà a decantare naturalmente a freddo per 48 ore. La parte illimpidita si avvia alla fermentazione, con lieviti indigeni a temperatura controllata, inizialmente in vasche di acciaio e poi in fusti di rovere francese per preservarne gli aromi primari ed esaltarne il bouquet durante il periodo di affinamento. Refinement: 12 mesi in fusti di rovere francese di varie dimensioni in presenza dei lieviti in sospensione (tecnica del bâtonnage) fino alla sua maturità. Affina bene in bottiglia. No. of bottles produced: 32.600 First vintage: 1991 Pairings: Da abbinare a piatti di carattere. Sorprendente degustarlo dopo 10 anni di affinamento in bottiglia. Servire a 12-14 °C.   Find out more: To find out more about Sicilian wines such as Marco De Bartoli's Rosso di Marco, 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.