Pipa 3/4 Pre British - Dos Tierras Badalucco

Pipa 3/4 Pre British  - Dos Tierras Badalucco 

Dos Tierras Badalucco 3/4 Pre British Pipa is a wine produced with the pre-British style method obtained according to historical tradition, that is, without fortification with alcohol. Produced with local white grapes that come from the best vineyards. The 3/4 - 1 ° Pipa comes out with 5 years of 416 liters barrels (Sicilian pipe) 3/4 in oxidation. The color is bright amber yellow, the nose amazes for the aromatic fragrance of flowers and fruit, brackish and balsamic notes, in the mouth it is very fresh, balanced with great gustatory power.

Service

It is recommended to serve it at a temperature of 16/18 ° in tulip goblets. Wine to drink at once but with a wonderful evolution over the years.

Pairing

Eclectic and versatile, it lends itself to numerous combinations. Excellent with soft and blue cheeses, it can also accompany dessert or be married to foie gras. Try it with tortelli with pumpkin.

Cellar: Dos Tierras Badalucco 

Dos Tierras Badalucco is a reality that is located in Petrosino, a small seaside village in the province of Trapani. Dos Tierras is one of the most compelling love stories of recent years. It all began when Pierpaolo Badalucco, a little over twenty years of age, after graduating in political science, left for Madrid for a two-year master's degree in Economics with the intention of finding a place in the bank. Here he meets Beatriz who will become his wife and the much dreamed job. But after a few years, sick of nostalgia, he decides to return to Petrosino and save 4 hectares of vineyards, before his father sold them. A project was taking shape to create a bridge between the two cultures, and to plant Spanish grapes in the land of Sicily. So alongside the classic Sicilian grapes Nero d'Avola and Grillo, we find Spanish varieties such as Verdejo and Tempranillo. In the vineyards, he tries to respect the environment as much as possible. to safeguard the course of nature in the best possible way. In the cellar, family traditions are followed, in fact the pressing of the grapes is still done with the feet, and fermentations take place spontaneously with only indigenous yeasts naturally present on the skins. The refinements are carried out in barriques.