Bianco dell’Emilia IGP frizzante “Smarazen” - Mirko Mariotti

Bianco dell’Emilia IGP frizzante “Smarazen” - Mirko Mariotti

Mirko Mariotti's Smarazed was born from a blend of Romagnolo and Malvasia Candia. The harvest is manual and takes place in the first decade of September. The grapes are pressed hard and the must is fermented at a low temperature to obtain more elegant aromas. Spontaneous fermentation with only native yeast takes about two weeks. The Smarazed is then kept in concrete tanks until the foam grip. Second fermentation in bottle, without staining. With about 60 days of ragout time. Aging In the bottle for a few months before placing the product on the market. Smarazed is slightly pale straw yellow with a good effervescence. The nose gives off intense scents and fine floral and fruity hints. In the mouth it is dry, warm, discreetly soft but fresh and sour, with a good finish.

Service

It is advisable to serve it at a temperature of 8/10 ° in tulip goblets. Daily wine.

Pairings

Great as an aperitif, it accompanies fish appetizers, first vegetable dishes, to try with an octopus ceviche.

Cellar: Mirko Mariotti

Mirko Mariotti's company was one of the first to valorize "sands wines", such as Fortana and Golden Grapes, which grow in the sands of the coasts of Ferrara and have the characteristic of being still on foot. Precious was the work of Daddy Giorgio who was one of the promoters of the birth of the Bosco Eliceo DOC in 1989. In 1998 he decided to vinify the grapes from Proof Luogaccio vineyards, at San Giuseppe di Comacchio, a typical area of ​​Fortuna auto , Locally known as Golden Grape. Today the entire Mariotti family is engaged in the wine world, not only the dad managing the local historian, the "Bottega del vino", but also the mother and especially Mirko with his sister who are doing the work in the vineyard and winemaking of the wine , In the preparation of saba, grape must, sugars and distillates. Mirco and her sister are also sommeliers and wine bloggers, and give advice on the cultivation of vines and wines on their territory. The aim of the company is to produce local wines, respecting the tradition of the wines of Emilia, with particular attention to the "bottle fermentation" anesthesia, which gives the sparkling wines a depth and a capacity for evolution difficult to reach with the other production techniques. The attention of the Mariotti family was born also the project of valorisation of the Ferrarese viticulture called "Terroir Ferrara"