White wine - Planeta - Terebinto grillo

White wine - Planeta - Terebinto 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 - Planeta - Terebinto grillo - Data sheet Vineyard Municipality: Menfi (AG) VineyardsMonte Cirami, Gurra Soil type: at Monte Cirami, loose soil with skeleton, excellent slope and very healthy; at Gurra, medium deep with little limestone, skeleton absent and very clayey. AltimetryMonte Cirami 400 metres a.s.l.; Gurra 35 metres a.s.l. Yield per hectareMonte Cirami 90 quintals; Gurra 90 quintals. Breeding systemespalier with Guyot pruning system. Planting density4,545 plants per hectare. Cultivation methodaccording to the criteria of organic farming and the SOStain® protocol; grassed soils with field beans, vetch and wild flora to increase organic matter and nitrogen content, promoting the vitality of soil microfauna; plant protection with sulphur and copper in minimum quantities; pest control with beneficial insects, sexual confusion and application of natural corroborants such as zeolite, kaolin and plant extracts. Harvest time24 August to 8 September. VinificationThe Grillo grapes were harvested by hand and very quickly sent to the cellar where they were crushed and destemmed and sent to the soft press. The must obtained remained at around 2-3 °C for 4-5 days, after which the limpid part was racked off and fermented at around 14 °C for 18-20 days. At the end of fermentation in 103/235 hl stainless steel tanks, after about 10 days, the wine was racked again, leaving it on its finer lees with weekly stirring. RefinementStainless steel. BottlingFebruary 2024. Alcoholic strength: 13.5% vol. Total acidity5.95 g/l PH: 3,30 Ageing capacityto be drunk immediately or aged up to 4-5 years. Capone-piece cork; DIAM®; NOMACORC®. Organoleptic notesThe appearance is canary yellow. The nose is a tropical version of this extraordinary Sicilian variety; never predictable. Aromas of pineapple, white melon, rice, Granny Smith apple, prickly pear. In the mouth it is fresh and vibrant and very well balanced thanks to the presence of the high vineyard. Match: seafood crudités, pasta with urchins, fried vegetables and fish. Also good with white cheeses and with vegetables in crunch.   Find out more: To find out more about Sicilian wines such as Planeta's Terebinto 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.