White wine - Marco De Bartoli - Vignaverde grillo

White wine - Marco De Bartoli - Vignaverde grillo 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 - Marco De Bartoli - Vignaverde grillo - Data sheet NameGrillo Sicilia, DOC Varieties: Cricket 100% Alcoholic strength (% Vol): 12,5 TerritoryWestern Sicily, Contrada Samperi, Marsala (TP) Vineyard area (ha): 9 Vineyard ageover 21 years Breeding system: Guyot espalier, 3,500 vines per hectare Yield per hectare (q): 60 Land: calcareous, medium-textured, tending to sandy, flat Acidity: 5,85 Residual sugars: 1,80 pH: 3 Total SO227mg/l Harvestfrom the second ten days of August Vinification: Strict manual selection of the bunches of grapes, soft pressing, in order to obtain a must that will decant naturally at a cold temperature for 48 hours. The clear part starts fermentation, using indigenous yeasts, in temperature-controlled steel tanks Refinement6 months on its lees in steel tanks. No. of bottles produced: 35.000 First vintage: 2013 Pairings: To be paired with whole wheat pasta dishes, sea bass bites, Sicilian truffles from the Iblei Mountains. It is recommended to be served at 10-12 °C   Find out more: To find out more about Sicilian wines such as Marco De Bartoli's Vignaverde grillo, 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.