The Sunkissed White
Grillo, Inzolia, Viognier
Grillo, Inzolia and Viognier, an intriguing blend of white grapes giving life to a complex and enveloping expression enhancing the proper Sicilian soul, rich in aromas and scents. The aromatic varieties of Western Sicily bring their fragrances in order to captivating giving pleasure to your palate. The fresh fruit and balsamic hints of Inzolia are completed with a memory of the dried flowers mixed on the background of notes of jasmine, apricot, peach and honeysuckle brought by Viognier. In the glass, this blend is surprising for its delicate drinkability and interesting minerality, an important balance obtained upstream, designed and already wanted in the vineyard, through agronomic management attentive to the needs of each plant, growing in the Borgo Guarini estate, located in the hinterland of the Trapani countryside. A white of undeniable pleasure, designed to fall in love with the palates of the most passionate winelovers.
Grillo, Inzolia and Viognier, an intriguing blend of white grapes giving life to a complex and enveloping expression enhancing the proper Sicilian soul, rich in aromas and scents.
- Appellation: DOC Sicilia
- Vine: Grillo, Inzolia and Viognier
- Terroir: hilly
- Soil: Mid-mixture, mostly clayey with carbonate elements
- Exposure: North (300 mt. a.s.l.)
Borgo Guarini is an eclectic estate with many identities. Three different orders of soil: Entisols, Inceptisols and Vertisols have been identified in this agricultural location. This area is recognised for the complexity of its climate conditions and the variety of its orography.
Sicilian fragrances are in the air
Sicily is a real open-air wine laboratory. Out of 12 existing soil orders in the world which 7 of these are present only in Sicily, and 3 of them can be found in the texture of the grounds of the kaleidoscopic mosaic of vineyards of the Borgo Guarini estate, in the western area of Sicily.
The 2019 vintage was generally affected by the colder and rainier climatic trend compared to the averages of recent years. Temperatures were below the seasonal average during the flowering period and favorable climatic conditions were also recorded during ripening. The vegetative development of the plants was optimal, with perfectly functioning foliage, and a reduction in the average weight of the bunch which favored an increase in the average quality.
Fillet of seabass
Clean the seabass and peel it, taking care to clean the bowels well. Cut the shadow into fillets, marinate it with oil, thyme, salt and pepper and let it rest for about 1h 30 ‘