Red wine - Fina - Dear Maestro

Red wine - Fina - Dear Maestro 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 Red wine - Fina - Dear Master - Data sheet VINEYARD Type: Red. Grapes: Cabernet Sauvignon, Merlot, Petit Verdot. Production area: Western Sicily. Breeding and pruning: Espalier, with guyot pruning. Altimetry: 300/450 m a.s.l. Planting density: 5000 to 5500 plants per hectare. Yield: 50 quintals per hectare. Harvest time: August-September. IN THE CELLAR Fermentation: In steel. Refinement: In steel, twenty-four months in barrique. Analytical data: Alcohol 14%. Tasting notes: Deep, very well-balanced, with tannins of exemplary elegance and a savoury finish that argues in favour of its favourable evolution over time. A wine of great substance and depth, elegant, unmistakable on the nose for its intense spiciness, a Bordeaux made rich but measured, not opulent; powerful but never heavy, on the contrary, flowing and juicy. How it matches: The Caro Maestro goes well with lamb dishes, boiled meat, veal kidney, orange duck, roast game and generally with intensely flavoured meat dishes. Serving temperature: 16-20°C 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.