Sparkling Brut Classic Method Doc 2016 - Mannino Di Plachi Estates

Nerello Mascalese (native vine) vinified in white from pre-phylloxera vines on the slopes of Etna in the municipality of Viagrande at 550 meters above sea level. The vines sink their roots into sandy soils of lava origin rich in minerals, with strong temperature variations between day and night. Manual harvesting of the grapes. Long maturation in the bottle for at least 38 months according to the classic method. At sight it appears bright straw yellow with creamy foam and persistent perlage given by the long maturation in the bottle. This is also reflected in the aromatic complexity perceived on the nose with pleasant hints of bread crust, white flowers, citrus and mineral notes. On the palate it is dry, soft, persistent, with a marked mineral note due to the volcanic soil.

Mannino Estates of Plachi

The history of the company is very ancient and dates back to 1800 when Baron Franz Mannino began exporting typical Sicilian products to Europe and North America. Today, the estate has been transformed into a modern agricultural and winery on the slopes of Etna. The company is made up of 3 different structures: Podere di Pietra Marina located on the northern slope of Etna, at about 550 meters, is used for the cultivation of the native red grape varieties Nerello Mascalese and Nerello Cappuccio, with which Etna Doc Rosso is produced. Tenuta Le Sciarelle, at about 450 meters on the southern slope of Etna, is dedicated to the production of the white Carricante grape (native vine of the area) and Catarratto, suitable for the production of Etna Doc Bianco. Tenuta del Gelso located on a large plot of land near the sea, is dedicated to various crops: citrus fruits, vegetables, olive trees. The estate's vines have a characteristic and particular shape of a small tree, and grow luxuriantly on the fertile soil of volcanic origin, rich in minerals. Some of them are centuries-old and of the pre-phylloxera type. Production takes place using traditional processing techniques such as manual harvesting and slow and natural seasoning in oak barrels.