PONTE ROSA

Petit Manseng

The magic of the sweetness and the fine balance of gustative freshness distinguish ponterosa, obtained from petit manseng grapes, farmed on our soils between the sea and the volcano etna, let dry in the warm sun of sicily, which donate an ambered wine rich of fruit and spiced scents of an heady long finish. To combine with different recepies of pastries, blue and seasoned cheeses. Serve at 8/10 c

Uve: Petit Manseng

Soil: alluvial origin, mainly sandy rich of skeletons and organic material

Technical data

PONTE ROSA

Petit Manseng

The magic of the sweetness and the fine balance of gustative freshness distinguish ponterosa, obtained from petit manseng grapes, farmed on our soils between the sea and the volcano etna, let dry in the warm sun of sicily, which donate an ambered wine rich of fruit and spiced scents of an heady long finish. To combine with different recepies of pastries, blue and seasoned cheeses. Serve at 8/10 C

Uve: Petit Manseng

Soil: alluvial origin, mainly sandy rich of skeletons and organic material

Technical data

Years

2016

Cold and rainy which caused a decrease of production, during the season it was made a thinning of the sprouts and before the vintage of the clusters in order to allow a correct ripening.
It gave to wines freshness, tannic gharge and elegance with balanced alcoholic nuances and a good inclination to ageing.

2015

Particulary cold and rainy which allowed a good idratation to the plants, during the season we proceeded to several cuttings and before the vintage a thinning to the clusters to allow a good ripening.
It gave to wines lot of freshness, tannic charge and elegance with medium alcoholic nuances and a good inclination to ageing.

FEATURES

Amber, precious jewel, melts in the glass embellishing its faces as a miracolous lotion.
The olfactory intensity tastes of apricots, dates, dried figs. The delicate scents of martorana fruit blend with those of honey and of the broom slightly dried.

CULINARY ART

The sip confuses us… the iodine notes and mineral with the mint and the sage release a lively freshness, not cloying, which give strenght and elegance to a long finish gustative emotion. Of course the sweets: the traditional cassata, a fragrant millefoglie, the crispy zeppole … and unusual cheese. Blue cheese, half seasoned and, if seasoned, combined with honey, jam or marmelade.