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D'amico Salvatore - Tenuta Valdichiesa - 2022 - 75 cl
D'amico Salvatore

D'amico Salvatore - Tenuta Valdichiesa - 2022 - 75 cl

€23.03 €24.50 -6%
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No added sulfites, it pairs perfectly with fish, shellfish, and cheeses. [meta_keywords] => Valdichiesa Estate [meta_title] => [link_rewrite] => d-amico-salvatore-tenuta-valdichiesa-2022-75-cl [name] => D'amico Salvatore - Tenuta Valdichiesa - 2022 - 75 cl [description] => The Sicilian wine D'amico Salvatore Tenuta Valdichiesa Salina PGI is an oenological excellence that best represents the island's winemaking tradition. Composed of a blend of 50% Catarratto , 40% Inzolia , and 10% Malvasia , this white wine hails from the picturesque island of Salina, part of the Aeolian archipelago. Its alcohol content is 13%, and it stands out for being an organic and artisanal product, with no added sulfites. The vines grow on volcanic, sandy soils, giving the wine a unique minerality. Fermentation takes place in stainless steel at a controlled temperature, using indigenous yeasts naturally present on the grape skins. Subsequently, 50% of the wine ages in barrels (tonneaux) for approximately 4 months, while the remaining 50% remains in stainless steel. This process gives the wine aromatic complexity and a balanced structure. D'amico Salvatore Tenuta Valdichiesa Salina PGI is ideal with fish, seafood, shellfish, white meats, and semi-mature cheeses. It also pairs perfectly with appetizers, first courses, and shellfish. The recommended serving temperature is between 8 and 10°C (46°F and 50°F) to best enhance its aromas. This wine offers a sensory journey through the flavors and aromas of Sicily, offering an authentic and refined tasting experience. 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  • Type  White wine
  • Appappellation  Salina PGI
  • Grape variety  50% Catarratto, 40% Inzolia, 10% Malvasia, Altro
  • Area  Messina
    Salina
  • Messina
  • Vintage  2022
  • Soil  sandy volcanic
  • Alcohol  13%
  • Production philosophies  Artisanal
    Biological
    Without added sulphites
  • Serve at  8/10 °C
  • Pairing  Appetizers
    Clams
    Crustaceans
    Fish
    Pasta and Rice
    Semi-mature cheeses
    White meats
  • Bottle size  75 cl
  • Allergens  Contains Sulphites
  • Blend
  • Refinement  Glass
    Steel
    Wood
  • Need a hand? Consult the Glossary
A0181-22

Description

The Sicilian wine D'amico Salvatore Tenuta Valdichiesa Salina PGI is an oenological excellence that best represents the island's winemaking tradition. Composed of a blend of 50% Catarratto , 40% Inzolia , and 10% Malvasia , this white wine hails from the picturesque island of Salina, part of the Aeolian archipelago. Its alcohol content is 13%, and it stands out for being an organic and artisanal product, with no added sulfites. The vines grow on volcanic, sandy soils, giving the wine a unique minerality. Fermentation takes place in stainless steel at a controlled temperature, using indigenous yeasts naturally present on the grape skins. Subsequently, 50% of the wine ages in barrels (tonneaux) for approximately 4 months, while the remaining 50% remains in stainless steel. This process gives the wine aromatic complexity and a balanced structure. D'amico Salvatore Tenuta Valdichiesa Salina PGI is ideal with fish, seafood, shellfish, white meats, and semi-mature cheeses. It also pairs perfectly with appetizers, first courses, and shellfish. The recommended serving temperature is between 8 and 10°C (46°F and 50°F) to best enhance its aromas. This wine offers a sensory journey through the flavors and aromas of Sicily, offering an authentic and refined tasting experience.

D'amico Salvatore

The Salvatore d'Amico Farm is one of the oldest on the Island of Salina and is a small family-run business, operating in the Municipality of Leni. Family memories allow us to reconstruct the history of the company over three generations: it was started by grandfather Antonino Divola, in the early years of the twentieth century, creating the first winery in Valdichiesa locality and after his death, which occurred in 1964, his daughters Nunzia and Grazia continued. Over the years, the land cultivated as vineyards has gradually increased from an initial hectare, from which the entire production of the family business came, to three hectares. The installation of new vineyards required a lot of effort due to the morphology of the land, which made the construction of terraced systems particularly laborious through the restoration of the old dry stone walls, along which caper plants grow spontaneously

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