Aromatic, citrus rind, nutty, sea spray, sun, fresh acidity
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Grapes are harvested by hand and undergo a 13 hour maceration on skins before pressing. Fermentation in concrete with indigenous yeasts followed by 6 months aging in concrete, and 3 months aging in the bottle. No fining or filtration.
Angelo Paternò worked for 25 years as the winemaker and technical director for the Sicilian wineries Cantine Settesoli and then Duca di Salaparuta and then bought 60 hectares (148 acres) on a hill formerly known as Poggio dei Fossi in the southeastern Sicilian province of Siracusa, near the town of Pachino, where he thought the land was one of the best viticulture areas in Sicily.
He handed the reins over to his daughters, Marilina and Federica, and still helps them in the cellar. They grow orcanically and favor strict minimal intervention and additives in the cellar, with an approach influenced by local natural winemaking master Frank Cornelissen. Almost half of the land is dedicated to polyculture in order to nurture the ecosystem. On the other 35 hectares grow a array of grape varieties such as Nero d’Avola, Grecanico, Muscat Blanc, Moscato Giallo, Insolia, Merlot, Tannat, Viognier, and Chardonnay. In the cellar, fruit and freshness are preserved with the use of large concrete tanks for fermentation and elevage.
Grecanico is a Sicilian planted vine variety that is genetically identical to Garganega. Garganega is an important grape variety to Italy and is most known for wines from the Soave region. It makes wines with a lean, dry style with citrus and nutty notes. Total global plantings are around 38,000 acres with the overwhelming majority in Italy and a small amount in Argentina.
Sicily is a large island off the southern point of Italy. This region was historically famed for it's agricultural products, with vineyards documented as far back as the 5th century. However there is evidence of wine making back to an even earlier time with inscriptions on Amphorae (clay wine vessels) pointing to Mesopotamian wine along the south coast near Gela.
Throughout the Middle Ages, Sicily exported primarily grain, but also olives, citrus and wine. Up until the 14th century, wine made in this region was primarily for domestic consumption, but as the demand for high-quality increased, so did the number of vineyards in this region.
With a total vine acreage of over 280,000 Sicily currently produces in excess of 158MM gallons of wine per year. In terms of climate and geology, there is a wide range, from alpine on Mount Etna with vineyards at the height of 3,280 feet above sea level, to the subtropical as the island moves closer to Tunisa. The center of the island is hot and dry, but there are also many areas close to the coast that benefit from constant winds.
Tasting: Aromatic, citrus rind, nutty, sea spray, sun, fresh acidity
Pairing: White sauce pizza, paella