MEZZALORO INZOLIA-CATARATTO IGT SICILIAN TERRE - BAGLIO ORO
An intriguing, fine, fresh and savory wine, with an excellent quality-price ratio, which goes perfectly with gourmet appetizers, first and second courses based on fish and vegetables.
Born from the meeting of two great Sicilian vines, Inzolia and Cataratto, in a practical Bagging Box, which will keep your wine fresh during long family meals, made even more convenient by a practical daisy to pour it and toast with more taste together with friends and relatives
INZOLIA: It is a vine of good productivity, quite resistant to the most common diseases especially if grown near the sea, where the brackish environment helps the plant to defend itself from mold. It germinates late, around the first ten days of April, and ripens in mid-September.
The clusters are quite large, characterized by berries with thick yellow skin and rich in tannin, and firm and crunchy pulp.
Inzolia is ideal for an aperitif and with all fish dishes: its softness goes perfectly with crustaceans and molluscs, which do not like combinations with wines that are too acidic that would cover their sweet and at the same time salty flavor.
The serving temperature must be cool, around 10 degrees, to accentuate the iodized notes and the hard parts of the drink without mortifying the pleasant olfactory expression of a wine which, if produced in the most suitable terroirs, is able to refine in the bottle even for a few years.
CATARRATTO: It has a medium-sized cluster, pyramidal, elongated and compact, with two wings. The berries are also medium-sized, spherical, not very pruinose, green-yellow tending to golden on surfaces exposed to direct sunlight. It tolerates parasites and diseases well even if it suffers from acinellation and dripping which make its very productive yields quite inconstant. Ripening is medium.
The catarratto (or rather "the catarratti") would be a progenitor of the garganega, a grape widespread in Veneto. It experienced a great fortune in the second half of the twentieth century due to its great productivity, also returning to the production of Marsala wine. At the end of the century it lost part of its importance, to the partial advantage of grillo and international grapes, but it remains the first grape grown in Sicily and the second in Italy after the Tuscan Trebbiano.
Catarratto wine is characterized by high acidity which positively influences the aromatic and gustatory freshness; on the olfactory level, the scent of white flowers is the most widespread. In the mouth it is savory and dry, but this does not compromise its shelf life.
appreciated by experts and non-experts, a decade ago it saw its regional diffusion decrease to make room for international vines particularly in demand by the market. However, the work in the cellar to be able to enhance the characteristics of this vine has never stopped and has made use of the contribution of scientific studies that have better defined its profile.
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