Sparkling wine - Murgo extra brut Format: Glass bottle 75cl Year: 2016-2017 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 - Murgo extra brut - Data sheet Qualification Spumante VSQ Classic Method 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 with plastic crates made before full ripening Pressing Very gentle with pneumatic presses 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 Bottle ageing On the lees for between 5 and 6 years Remouage With pupitres Degorging Neck freezing, degorging and dosing are carried out with semi-automatic machines Potentialities >5 years after degorging. First production 1999 Harvest Annual production 4,500 bottles 0.75 l and 300 Magnums Colour Straw yellow Perlage Very fine, continuous and persistent Bouquet Floral (camomile, broom), delicate sensations of hazelnut and bread crust Taste Floral (Etna apple and medlar), spicy (mint and balsamic herbs), mineral, fine, complex and with good persistence Pairings Mediterranean fish sashimi, oysters Format Bottles Classic - 0.75l 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.
