Sparkling wine - Milazzo - Milazzo classic method 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 Sparkling wine - Milazzo - Milazzo classic method - Data sheet Grapes: Chardonnay (dominant) - Inzolia Average age of vines: Over 15 years Type of terrain: Contrada Fondirò, Munti area: black clayey, strongly mineral soils - Contrada Ninotta: from white soil with a strongly calcareous marl to grey loamy soil - Contrada Arena Nuovo: from white limestone to medium loamy soil. Breeding system: Espalier with spurred cordon and guyot pruning Harvest period: Chardonnay: first half of August - Inzolia: first half of September. Mode of collection: Manual in 14 kg crates Vinification: Whole cluster pressing of grapes. Temperature-controlled fermentation. Ageing of sparkling wine bases in steel tanks. Maturation: The cuvée, with the addition of the liqueur de tirage, was started to froth. The bottles were placed in racks where they remained to mature on the lees for a period of no less than 24 months. Alcoholic degree: 12.5% vol Matching: An excellent aperitif, ideal on hors d'oeuvres, raw fish, oysters, light soups and fish and white meat dishes. Serving temperature: 5-7 °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.
