Viognier Sicilia DOC Mandrarossa

The rediscovered Sicilian Viognier. Ancient grape variety that in the 70s and 80s had lost the luxuriance of the past, is proposed in this innovative version by Mandrarossa, aimed at increasing the appreciation for a vine and a wine with great characteristics related to the history of a suitable territory. It grows on fresh soils, close to water sources, the "sénie", which give the wine intense and wrapping aromas. The territory of origin for its production is that of south - western Sicily, in Menfi in the Province of Agrigento. The grape variety used for its production is 100% Viognier. The classification is that of Bianco di Sicilia DOC, which guarantees the Denomination of Controlled Origin. These grapes rise on calcareous soils and medium-textured. The yield reaches 85 quintals per hectare and the planting density is about 4000 vines per hectare of land planted with vines. The soils grow up in orographic altimetry that from 150 meters above sea level reaches 300 meters. The exposure is towards south, southwest. The vinification involves a first phase of cryomaceration of the grapes for 5 maximum 8 days, where the must and then the wine is kept in steel tanks at 16 - 18 °C. It follows the phase of maturation that lasts 3 months in steel tanks at controlled temperature of 10 °C. Finally the aging of 3 months in bottle.

Viognier Sicilia DOC's features

The organoleptic examination gives us a wine with a yellow color with ample golden reflections. The aroma is intense and enveloping with typical hints of ripened fruit such as apricot, medlar and yellow peach. The taste opens with a sensation of fullness and even opulence, with characteristic fruity aromas of apricot and yellow peach, discreet sapidity and minerality.

Suggested pairings tasting this product of Mandrarossa winery

This white wine of the Sicilian tradition is pleasant as an aperitif, but also well harmonized with white meat dishes. Ideal with fish dishes especially if light blue and cooked on the plate or stewed. It is kept in the cellar for 2 years and should be served fresh at 14 º C in a tall and tapered glass.