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Ruffiano di Salina Sparkling Extra Dry
Ruffiano di Salina Sparkling Extra Dry
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In the volcanic land of Malfa, from vines exposed all year round to the warm sun and reached by a pleasant sea breeze, the Virgona Winery presents the first Aeolian sparkling wine: the Ruffiano di Salina extra dry, an exclusive novelty in the panorama of Sicilian wines, born from the synergy between tradition, culture, agronomic and oenological innovation.
This wine is produced with "malvasia" grapes sparkling with the charmat method. The perlage is fine and persistent. The color is clear and bright straw yellow. The intense and velvety flavor reveals fruity and floral fragrances. The aromatic and delicate scent releases essences of apricot, pear and pineapple.
It pairs perfectly with fish and meat marinades, shellfish, roasts and sweet and creamy cheeses.
Technical Data Sheet
Grape varieties used: Malvasia 100%
Training system: espalier
Pruning System: Guyot
Yield per hectare: 50 quintals
Harvest: second ten days of August, the grapes are harvested strictly by hand and placed in special boxes for the conservation of the product during transport to the cellar
Vinification: SPARKLING BASE - the protocol is strictly linked to the hyper-reduction vinification technique - after destemming the grapes are cryomacerated for about 6 hours at a temperature of 8°c for greater extraction of aromas and to create a wine with excellent structure, after static decantation the must is fermented at a temperature of 13°C for about 20 days. The refinement in stainless steel tanks follows.
Refermentation in autoclave: 10 days of fermentation at a temperature of 13°C, followed by refinement on the yeasts for approximately 40 days at a temperature of 0°C.
Bottling pressure: 5 bar
Perlage: fine and persistent
Color: straw yellow with greenish reflections, clear and bright
Perfume: Aromatic, intense, delicate and persistent; aromas of apricot, pear, pineapple and a complex floral bouquet are found
Taste: Intense, velvety, slightly savoury and persistent; fruity and floral aromas are found.
Alcohol content: 11.5% ethyl alcohol
pH: 3.07
Total Acidity: approximately 6.8 g/l expressed as Tartaric Acid
Volatile Acidity: 0.18 g/l
Malo-Lactic Fermentation: Not Carried Out
Bottles produced: approximately 3,000
Suggestions: Excellent as an aperitif, it should be served at 10-12° C; it also pairs perfectly with marinated fish and meat, shellfish, roasts and sweet and creamy cheeses.
Agency
Agency
The Virgona Farm promotes the winemaking tradition of Salina and, in addition to wine, is specialized in the processing of capers and typical preserves. The family management guarantees genuine, natural and high quality products, respecting the tradition of the island.
