Wines
Cataratto Keration Igt
Straw yellow with light green reflections, with intense fragrances of orange blossom. Elegant and intriguing, with a perfect balance of acidity, minerality and flavour; it has an excellent persistence and a soft herbal aftertaste.
| Denomination: | IGT Terre Siciliane |
| Grapes: | Catarratto 100% |
| Certification: | Organic – IT BIO 006 D67W |
| Annual production: | 5.000 bottles |
| Production area: | South-eastern Sicily, Rosolini (SR) – Contrada Ritillini |
| Soils and climate: | calcareous soils, at an altitude between 180 and 250 m above sea level, Mediterranean climate with significant day-night temperature ranges |
| Training system: | VSP (Vertical Shoot Positioning) with spurred cordon pruning |
| Planting density: | 5.000 vines per hectare, with yealds of 70 q/ha |
| Harvesting: | manual harvest in the first decade of September |
| Vinification: | Off-the-skin vinification and fermentation in stainless steel temperature-controlled vats |
| Ageing: | maturation on fine lees in stainless steel tanks for 6 months and in bottle for 3 months |
| Alcohol content: | 12,5% vol |
| Total acidity: | 5,5 g/l |
| Ph: | 3,24 |
| First vintage: | 2011 |
| Bottle size: | 0,75 l |
| Appereance: | straw yellow with light green reflections |
| Nose: | with intense fragrances of orange blossom |
| Palate: | elegant and intriguing, with a perfect balance of acidity, minerality and flavour; it has an excellent persistence and a soft herbal aftertaste. |
| Food pairing: | It perfectly blends with vegetarian menus, Sicilian seafood and medium-aged cheeses. |
La Giasira
The Giasira winery is located in a corner of rare beauty of Sicily.
Giovanni Boroli, a Piedmontese business man in love with Sicily, and his wife Isabella, a Venetian with a father from Siracusa, bought the estate in 2004 and began the restoration of the ancient rural farm, to make it their residence, immersed in the rural Ibleo landscape. Outlined by traditional drystone walls, the GIASIRA estate is located between the UNESCO-listed towns of Noto and Modica. The name GIASIRA comes from the word of Arabic origin that means “Island”, as they called the area where the estate is located. The principles of sustainable agriculture and the respect for the environment represent the farm philosophy and the guiding thread of all Giasira production.
The farming practices are certified as organic agriculture.
Sicilia
Like much of the Italian mainland, Sicily’s winemakers have moved away from producing high-volume, unremarkable wines, to focus on quality wines of great character. Its dry, well-structured red and white wines could not be further removed from the sweet Marsala and Moscato of the island’s past, and this has not gone unnoticed by international markets that have never had such a thirst for Sicilian wines. Sicilian producers have paved the way for other Southern Italian winemakers to begin to exploit the country’s rich environmental diversity, with wines that achieve the potential first admired by the Greeks and Romans.
