Wine Cantina Marilina, "Currivu" Bianco, Terre Siciliane IGP, 2018
- Grape varieties:
Reviews of purchase Cantina Marilina, "Currivu" Bianco, Terre Siciliane IGP, 2018
The wine is bright yellow.
The taste of wine is dry, bitter, with rich fruity notes, hints of tea with lemon, umami, exotic nuances of spices and a fresh, mineral aftertaste.
The amazing aroma of the wine is filled with magnificent tones of ripe fruit, flowers (jasmine, calendula), nutmeg, pine, mango nuances.
The wine goes well with Italian dishes, fish dishes (spicy or cooked on fire), chicken meat dishes.
"Currivu" Bianco is an organic white wine that offers a broader international look. It is created from a blend of two grape varieties - Italian Viognier and international Chardonnay, grown in Noto commune on white calcareous soil. Harvested by hand, after fermentation in cement tanks, the wine is aged in them for 6 months, after which it is slightly filtered and ripens in bottles for another six months. A wine bottle made of light glass with a natural cork and a label made from recycled natural paper has a “zero environmental impact”.
Winery Cantina Marilina was founded by Angelo Paterno, who since 18 years worked in various wineries in Sicily. But in 2001, having gained experience, Angelo decided that he had struck an hour to work for himself. He moved to Noto, falling in love with the Val di Noto region, which he already knew well from the soil and climate profile. In 2007, the cellar construction project began, which was completed in 2009. Gradually, the ownership of the young farm reached 60 hectares, of which only 35 are occupied by vineyards, and the rest of the territory is given over to pastures and olive groves. All work on earth is carried out according to organic principles. Angelo's daughters - Marilina and Federica - literally grew up in nature and therefore the decision to devote their lives to family farming did not take long. Marilina today fully manages many processes in the vineyards and in the cellar. The wines of the economy are not fundamentally aged in steel tanks, because concrete vats are traditional for this region, and it is in them that fermentation, maceration and aging of all cuvees take place. The addition of sulfur dioxide when bottling is minimized.