Catarratto 2024 - Porta del Vento - Az. Agr. Marco Sferlazzo

Catarratto - Porta del Vento

Obtained from white Catarratto grapes, which come from biodynamic vineyards on sandy soils at six hundred meters of altitude. The yield per hectare is really low around forty quintals. Harvesting of grapes is manual in small cassettes in September. Fermented in stainless steel tanks at controlled temperature, where it then refines for another six months. Six months in bottle before being marketed. A Sicilian white you do not expect. Slim, sapphire and mineral fragrances. Fresh and slender mouth. A wine of great body, balanced, fresh with a clean taste, with good palate persistence and good aging ability. Persistent.

Service

We taste the Catarratto Door of the Wind at a temperature of 8/10 ° in Renano glasses for structured whites. The Catarratto Door of the Wind is to drink at once, but it will express its best in a few years. It is advisable to keep it in a horizontal position in a fresh, damp, dark cellar.

Pairing

Wine that blends perfectly with first fish-based dishes, a second of verudra and bain-meat, to be tried with swordfish rolls.

Cellar: Porta del Vento - Az. Agr. Marco Sferlazzo

Porta del Vento takes its name from the valley on the hills of the territory of Camporeale in the province of Palermo, about six hundred meters in altitude, in the area of ​​Alcamo doc and Monreale doc. Managed by Marco Sferlazzo, a pharmacist, has about eighteen acres, of which fourteen implanted to a vineyard on sandy ground on a rock arena crust. The vineyards are mainly bred and have an average age of forty-two years, exposed to the north following the steep slopes of the rugged terrain. The place is particularly windy with strong thermal excursions that allows to get some scents of perfumes. Marco follows organic cultivation and uses biodynamic preparations. The soil is cultivated without any use of synthesis products, trying to understand and maintain the balance of spontaneous herbs, enhancing biodiversity. The yield is low, about forty thousand per hectare. The vintage is handmade, the grapes just picked up in cassettes, arrives in the cellar of the farm, where the fermentation takes place. Marco's philosophy is to let nature make its course and that the harmony and plant energy are transmitted from the clusters to the wine, expressing the whole territory to which they belong.