Red wine - Fina - Perricone IGP Terre Siciliane 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 - Perricone IGP Terre Siciliane - Data sheet VINEYARD Type: Red. Grapes: Perricone 100%. Production area: Western Sicily. Breeding and pruning: Espalier, with guyot pruning. Altimetry: 250 metres above sea level Planting density: From 5000 plants per hectare. Yield: 80 quintals per hectare. Harvest time: End of September. IN THE CELLAR Fermentation: In steel. Refinement: In steel, six months in barrique. Analytical data: Alcohol 13.50%. Tasting notes: The nose presents itself with great personality in a precious spicy range, where juniper and black pepper are the prevailing components, penetrating aromas of morello cherry and jam, plums and cherries, and extraordinary vegetal touches. Even in the mouth the wine is notable for its elegance, with a solid and soft tannic base, with a good alcohol content and the characteristic long persistence, typical of quality products How it matches: It is particularly recommended with semi-mature cheeses, medium-structured sausages, baked pork knuckle, braised meats, sautéed roasts and baked pasta dishes. It also pairs nicely with succulent fish dishes typical of Sicilian cuisine, such as tuna alla ghiotta or grouper with potatoes. Serving temperature: 18-20°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.
