Vigna di Milo Etna Bianco Superiore

Pairing:
Excellent in combination with fish, white meats and legumes. Ideal to accompany sardines in oil

Appearance:
VIGNAdiMILO: The 100% Carricante vine of this small parcel is the fruit of one particular mass wine selection made by salvo foti in over 20 years of activity. The vineyard was planted in part with the ancient etnea technique of the “Mallet cuttings”: direct production, without grafting on American vine ( footless ). Vineyard cultivation is done by hand using natural products. Biotechnologies are not used in winemaking. Transfer and bottling are carried out according to the phases of the moon. Winemaking: direct pressing of whole grapes with static and natural settling of the must for about 30 hours Yeast: addition of selected autochthonous yeasts Duration of alcoholic fermentation: 13-15 days in 2,000L wooden barrels Duration of refinement: in 2,000L barrel for 12 months Filtration: only during bottling Clarification: natural settling Racking during refinement: 5 times Addition of sulphur dioxide: in small doses before fermentation and bottling Average total acidity grams per litre: 7.5 Average pH: 3.0 Total sulphur in the newly bottled wine (mg/l) average: 50 mg/l Bottling: in May, in the second year following the harvest

Tasting Notes:
Colour: Intense straw yellow with golden reflections. Nose: Is full of hints that recall quinces, oranges and wildflowers (acacia). Memories of rosemary, thyme, toast and almonds complete the bouquet. Palate: The sip is fresh and pleasantly savory until closed.