Santa Maria La Nave Sicilia Bianco “MILLESULMARE” 2018 (0,75 L)

Vinification notes: the vinification process is very delicate, in order not to adulterate the true identity of the grapes and of the vintage. This allows the production of a genuine wine, as the Etnean winemaking tradition dictates.The grapes are destemmed and not crushed. After that, they go through a soft pressing process that produces a 60% of first-pressing must. The pressure never goes beyond 0,6 bar. The first-pressing must is transferred into a steel insulated vessel and cold decanted (at 10 °C) for 36 hours, then it’s poured and separated from the lees. Only indigenous yeasts are added. The alcoholic fermentation takes place at a monitored temperature of 18-20°, allowing to preserve its aromatic content. A week later the end of the process, the wine is decanted and separated from the gross lees. After 10 days, the process of bâtonnage is performed once a week. The wine stabilizes at cold temperatures, also from a tartaric point of view. That’s what makes Millesulmare less acidic and softer, preserving the original fragrances of the grapes. After a light clarification and filtering process, Millesulmare is bottled and aged for several months, before it can be tasted by its connoisseurs.

Organoleptic properties: Millesulmare is characterized by a bright straw yellow colour, with strong golden reflections. Its scent is an explosion of aroma: the Etnean apple fragrance makes way for delicate accents of white peaches, pineapple and citrus, while intense nuances of broom, vanilla and white pepper elegantly blend with its pronounced mineral note, almost sulphurous. Its taste is dry and fresh, balanced by savoury
traces which lend to this wine a harmonious and persistent finale note.

Food pairing: very elegant when paired with fish dishes, white meat and vegetables. Perfect along with crustacean, shrimp tempura, pasta with sardines and wild fennel, arancini and crispelle with anchovies. Sublime when paired with sushi and sashimi. Great as an ingredient to cook fish dishes. The ideal serving temperature is 7-8 °C. Some sommeliers prefer a higher serving temperatures (approximately 10°C), in order to better appreciate its olfactory complex and it mineral composition.