Wine for fun and carefree moments; dynamic with all of the enthusiasm and liveliness of talented young people, capable of creating surprising and delightful atmospheres of matchless elegance and beauty in the sign of its distinguished style and natural suavity.
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Classification: Sparkling wine IGT Sicilia
Grape Varieties: Blend of autochthonous grapes
Vineyard location: Trapani countryside - Tenuta Borgo Guarini
Soil composition: Medium mixture, mostly clayey
Altitude: The vineyards have a north-easterly exposure (250 metres. above sea level)
Training system: Cordon trained, spur pruned / Guyot
Vines per hectare (ea): 5,000/5,500
Yield (Kg. per hectare): 7,300/7,500 kg
Harvest period: Hand-picking - 1st decade of September
Fermentation temperature: 16°-18°C
Period of fermentation: 15 days
Vinification: Soft pressing, fermentation in pressurized vat at controlled temperature to reach the right pressure
Maturation: 3 months on the dregs
Alcohol: 12,5% vol.
PH: 3,28 (average)
Total acidity: 5,76 g/l (average)
1st Year Production: Vintage year 2008
Vintage production: 60,000 bottles
Formats: 75cl. bottle
Serving temperature: 8°-10°C
Recommended glass: For young white wines
Color: Pale straw yellow with slight greenish nuances
Nose: It opens with mild notes of wild flowers and broom and it almost immediately unfolds in fresh hints reminiscent of mango, papaya, ripe banana and yellow melons followed a few moments later by subtle scents of rosemary and bay.
Palate: Balanced yet complex, it fully reveals its light and lively nature with an extremely pleasing sour streak that perfectly blends with the soft structure making it a superb drinking experience.
Characteristics: Wine for fun and carefree moments; dynamic with all of the enthusiasm and liveliness of talented young people, capable of creating surprising and delightful atmospheres of matchless elegance and beauty in the sign of its distinguished style and natural suavity.
Pairings: Sweet and versatile by nature and vocation, a true globetrotter, it matches well with amberjack and grouper carpaccio, prawn and shrimp salads, fried mullets, fried whitebait, raw smooth clams; it is perfect with sushi and, in general, with all Japanese dishes and especially those with ginger.
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