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#SicilianWine project
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Using social networks to promote Sicilian wines and indigenous grape varieties: agriculture and technology working well together

Travelling a lot for wine presentations and tastings, I have always experienced a broad interest for Sicilian native grapes, many of which are still almost unknown.
People ask a lot of different questions: from the origins of Sicilian grape varieties to their characteristics, personality and adaptation to terroir, to food matches, serving temperatures and longevity of Sicilian wines.

It is very interesting for me to answer those questions, trying to provide not only marketing information, but a short basic survey on Sicilian wine culture that cannot be separated from history, food and lifestyle, being intertwined with the deepest roots of my people’s traditional culture.

My #SicilianWine project is the logic evolution of face-to-face education: using Twitter to provide essential information on Sicilian wine grapes, trying to connect with winelovers all over the world, focusing on the different Sicilian territories and on their influence on grape growing.
A different grape variety every week, for a eight-week program to cover the most popular Sicilian grapes: Inzolia, Nero d’Avola, Catarratto, Grillo, Perricone, Nerello Mascalese, Frappato, Zibibbo.

I understand it is a crazy big project, and of course I do not presume to be exhaustive nor definitive. Everybody is very welcome to participate, interact, engage: winelovers and wine bloggers, Sicilian producers and wine growers from all over the world who grow Sicilian traditional grape varieties.

I will use the following tags: #SicilianWine, #Sicily, #wine, #winelover.
My Twitter account is @marilenabarbera

I am not sure where this will lead me, but it sounds tremendously exciting!

 

Tags: social networks, #SicilianWine, Twitter, sicilian grape varieties, agriculture

THE SHORT STORY

THE SHORT STORY

Grape variety: Inzolia grown in Dietro le Case vineyard
Soil: clay soil with calcareous components, very rich in limestones and sea minerals
Vineyard: planted in 1960s, head-trained bush vines
Winemaking: skin contact for 48 hours in steel tanks
Alcoholic fermentation: spontaneous, with wild yeast
Malolactic fermentation: spontaneous
Refining: 4 months on fine lees, in steel tanks
Aging: one oak barrel, where it ages in perpetuum with its sediment
Average production: a few dozen bottles every some years

Download wine sheet

WINEMAKING

The grapes are handpicked the first half of September, when they are fully ripe. The traditional pruning system - called "a pezzo e spalla" - and the age of the vines, allow slow constant ripening cycles and a great aromatic concentration.

The fermentation is spontaneous, with 2 days skin contact. After soft pressing, the fermentation continues for 8 days in steel tanks. After malolactic is completed, the wine refines on fine lees for about 4 months and is then racked into one single oak barrel, where it ages in perpetuum with its sediment.

The wine is bottled directly from the barrel no more than 2-3 times every decade.

TASTING NOTES

Altrimenti has a bright amber color, enlivened by golden hues. Its nose is predominantly tertiary, where fruity notes of apricot and ripe figs blend onto an intense and aromatic herbal background, enriched by roasted and dried nuts.

It is dry and full bodied to the palate, with a distinct savory personality that harmoniously meets a tannic finish.

SERVING TEMPERATURE: 54 - 58 °F
Pour Altrimenti in wide glasses, at a fresh but not chilled temperature.
Please avoid freezers and blast chillers, as well as a prolonged time in your home refrigerator: this wine is not filtered nor fined, and any temperature below 40 °F will mortify its complex aromas.

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