AMANOLIBERA Pantelleria DOP Sparkling White Vinisola Cl 75
In every terrace bordered by dry stone walls and cultivated with zibibbo, man has always tried to make the most of the cultivable space. In this regard near the walls, associated with caper plants, a few small arbors of white or red grapes were planted to make wine for themselves. These arbors consisted of varieties of grapes indigenous to Sicily such as cataratto, insolia, grecanico, grillo, and damaschino. The farmers were very jealous of this production, which associated with the second fruit of Zibibbo, around the fourth decade of September, (racemes), went to make a particular wine.
Such wine remained with some fizz. Observation of this tradition led to the idea of producing a wine from slow-fermenting late zibibibbo grapes, whose slight fizz would enhance the aromatic freshness typical of the variety.
This wine has an alcohol content of 12°, good acidity and a delicate aroma of fresh white fruit. The light perlage and delicate flavor make it a pleasant and persistent wine to pair with the entire meal, as an aperitif, and in all moments of brio.
Grapes: Zibibbo (Moscato di Alessandria)
Production Area: Pantelleria
Soil composition: Volcanic, sandy soil of alluvial origin with pumice
Average vineyard altitude: 200 m.a.s.l. (50 to about 350)
Production per ha: 40/50 q.li
Grape yield in wine: 70%
Plants per hectare: 2,500
Cultivation: Pantelleria creeping sapling, grown by hand
Average age of the vines: 50/60 years
Harvest time: Late, late September/early October
Vinification: Manual harvesting of grapes in boxes, destemming, maceration at controlled temperature
at 20° from 24 to 72 hours, pressing, slow fermentation of clean must without adding
Of selected yeasts.
Maturation/refinement: Six months after the harvest, the wine was started to refermentation in autoclaves for the
mousse taking, acquiring softness and aromatic freshness. After the final stages
of stabilization was bottled with aging for two months in the bottle.
Color: Pale straw yellow
Aroma: Typical of muscatel, ripe fruit
Flavor: Aromatic, fresh, lively
Alcohol: 12% vol.
Sugars: 10.0 g/l
Total acidity: 6.0 g/l
Annual production in hl: 75
Longevity: 2 years
Serving temperature: 8 to 10 degrees
Pairings: Excellent companion wine, seafood dishes, whole meal, even on pizza