Sicily these days is one of the most progressive and exciting regions in Italy. Plenty of warmth but also altitude to create the ideal diurnal ranges for both ripeness of grapes but balancing acidity. Major levels of investment and expertise over the last 30 years have seen a remarkable transformation in quality.
100% Zibbibo (Muscat of Alexandria).
Selected grapes are soft pressed and fermented at controlled temperatures, in stainless steel tanks to maintain maximum freshness and perfume. The wine is left to rest for at least 4 months, followed by ageing in the bottle for another few months before release.
Drink now and over the next 12-18 months.
Made by the important Marsala producer, Pellegrino, pioneers in the 1970's as the first to make serious table wine from grapes previously used for fortified wines. The producers hold four estates - Gazzerotta, Kelbi, Rinazzo and Triglia Scaletta - combining vineyards totaling 150 hectares scattered around Western Sicily. This inevitably means Pellegrino can draw upon a wide variety of soils, microclimates and grape varieties that best suit their production.
A lovely aperitif style, but would well with most salads; also chopped vegetables with savoury dips.
Suitable for vegans and vegetarians.