Sparkling wine - Tornatore - Valdemone rosé extra dry

Sparkling wine - Tornatore - Valdemone rosé extra dry 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 - Tornatore - Valdemone rosé extra dry - Data sheet Varieties: Nerello MascaleseProduction area: ETNA, northern slope in the municipality of Castiglione di SiciliaBreeding system: CounterweightPruning system: Spurred cordonYield per hectare: 70 qli.Harvest time: 1st and 2nd decade of SeptemberVinification system: The bunches of grapes, harvested by hand in boxes, arrive at the winery and are pressed whole in a vertical hydraulic press. The must obtained from the first fermentation at a controlled temperature naturally decants cold to maintain the natural aromas of the grapes and obtain a base wine rich in acidity and fragrance. This is followed by the second fermentation (prise de mousse) through the inoculation of selected yeasts in temperature- and pressure-controlled steel tanks (autoclaves)- Charmat method - where the sparkling wine matures for four months in contact with the yeasts.Refinement: Three months of bottle ageing before marketing.Organoleptic characteristics: Pale pink, lively and brilliant. Delicate, fine and persistent perlage. Fragrant and harmonious nose, with pleasant delicate notes of bread crust, pink grapefruit, talcum powder and hawthorn. Dry rounded and savoury on the palate. The bubbles offer a fresh and dynamic taste. Pleasant finish of crunchy fruit. Surprising drinkability. 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.