White wine - Donnafugata - Lighea zibibbo Sicilia Doc

White wine - Donnafugata - Lighea zibibbo Sicilia Doc 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 White wine - Donnafugata - Lighea zibibbo Sicilia Doc - Data Sheet Production area: South-western Sicily, grapes produced on the island of Pantelleria. GrapesZibibbo (Moscato di Alessandria). Soil and climateAltitude: 20 to 400 m a.s.l.; Orography: complex, typically volcanic, with cultivated land mainly on terraces. Soils: sandy of volcanic origin. The island is known for its sun and wind, with mild, low rainfall winters and dry, windy summers. Vineyard: The vines are inside basins, with the typical low bush training system. The agricultural practice of the Pantelleria bush-trained vine has been declared a UNESCO "Cultural and Intangible Heritage". Planting density from 2,500 to 3,600 vines per hectare with a yield of 50-60 quintals per hectare. VintageIt was a challenging year: the abundant rains in May and the high temperatures that lasted for about ten days in July imposed scrupulous agronomic practices of integrated pest management and eco-sustainable management. A total of 589 mm of rain against the island's average of 473 mm. Compared to the previous year, which had been generous, there was a drop in production in 2023 due to the climatic trend, resulting in less compact bunches with smaller, lighter grapes. The vegetative production cycle ended regularly, resulting in well-ripened grapes of excellent quality and aromatic finesse. Harvest: The harvesting of grapes destined for Lighea production took place between the second half of August and the first half of September. Vinification and ageing: Fermentation takes place in steel at a temperature of 14-16°C. Matured in vats for two months and three months in bottles before being marketed. Tasting notes: Lighea is a brilliant straw yellow colour with greenish reflections. The nose offers a rich and fragrant bouquet where the typical notes of orange blossom are joined by hints of citrus (citron and bergamot) and exotic fruit. In the mouth the fruity and floral notes return, accompanied by a marked freshness, with good persistence and a pleasant mineral finish. LongevityBest enjoyed over 4-5 years. Designer labels: 'From the messy sun-coloured hair, the sea water trickled over the wide-open green eyes'... thus Giuseppe Tomasi di Lampedusa describes Lighea, the bewitching mermaid who is the central character in one of his tales, and who has provided the inspiration for a complex and innovative wine and an equally original label. "The new packaging led us to move from the shades of sunset to those of the Pantelleria sunrise," says Gabriella, founder of Donnafugata together with her husband Giacomo. In the search for a new balance, the original sketch on wood came to us with its elegant beauty'. At the table: Try it with raw fish, shellfish and tempura (fish or vegetable based). We recommend it with all blue fish. Serve it in medium-sized glasses, can be uncorked at the moment, excellent at 9-11°C Analytical DataAlcohol 12.98% vol., total acidity 5.5 g/l, pH 3.28. First vintage: 1990 Find out more: To find out more about Sicilian wines such as Donnafugata's Lighea zibibbo Sicilia Doc, 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.