Grape blend: Vermentino, Viognier
Alcohol content: 13% vol
Acidity: 5.6 g/l
Residual sugars: 0.69 g/l
This “marine” white, which is mineral and fruity, fresh and tempting, has the fragrance of a gentle stroll through Sicilian citrus groves. Winter was particularly droughty in Sicily, but some good rainfall “quenched” the vines’ thirst during summer and made it possible to harvest a reasonable quantity of bunches of plump grapes. For the second year running, La Vialla’s Vermentino grapes for this full-bodied wine are backed up by about 15% of Viognier, which helps enhance the aromas.
Tasting – Colour: pale golden-yellow. The nose: clear fragrances of citron and pineapple with just a hint of apricot; marked balsamic notes and elegant green aromas of Mediterranean scrub and sage. In the mouth: very fresh and pleasantly salty; a Mediterranean taste that “dries” the mouth with calamint in the finish.
Wine and Food Pairing – It’s “made” to go with any type of appetizer, pasta or rice dishes with fish (seafood Carbonara, risotto with squid ink…) and it’s excellent with pasta dressed with wild fennel pesto. It goes well with grilled fish and shellfish and also, thanks to its salinity and freshness, with salt-cod cooked with tomato, fish soup (such as “Caciucco"), pecorino or goat’s milk cheeses, and it’s right – actually perfect! – well chilled, as an aperitif.