Spumante – Murgo – Murgo brut Saemper 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 – Murgo – Murgo brut Saemper – Scheda tecnica Weight 1.75 kg Qualification Spumante VSQ Classic Method Brut Rosé Grape varieties Nerello Mascalese 100 % Land Sands of volcanic origin Altitude 500m. a.s.l. Average yields 50-60 hl/ha Breeding Espalier Logs 4,500 plants/ha Alcoholic grade 12.5% Vol. Fixed acidity 6-7 g/l Residual Sugars <8 g/l Collection Manual in plastic crates made before full ripening Pressing De-stemming, short maceration in pneumatic presses and gentle pressing Decantation Must cooling and decanting in insulated tanks Fermentation In stainless steel tanks at controlled temperature (14°) for approx. 20 days Refinement In stainless steel tanks for 7-8 months Ageing-bottle Sui lieviti per un periodo variabile di 12-24 mesi Remouage With gyropalettes Potentialities >5 years after degorging. First production Harvest 2004 Annual production 25,500 bottles 0.75 l Colour Old rose, good intensity Perlage Up and running Bouquet Delicate hints of raspberry and Etna cherries, hazelnut and yeasty sensations Taste Red fruit, rosehips, pomegranate, mineral, fine, good intensity and persistence Pairings Tuna tartare, spaghetti with sea urchins Allergens Contains sulphites Bottle formats Classica - 0.75 l 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.
