|Dry, White, Medium Bodied, Herbaceous, Stone Fruits, Minerality
|Vegetarian, Vegan, Sustainable
Mandrarossa 'Costadune' Grecanico Dorato is a pale straw yellow wine with vibrant green nuances. Its aroma is complex, with notes of orange blossom, citrus, and a subtle hint of thyme. The taste is invigorating and tart, with a pleasing minerality that lasts until the finish. Enjoy this exceptional white wine!
Costadune Grecanico Dorato is a cracking selection for enlivening seafood, clams, salads, and vegetarian meals, contributing a vivid taste to the culinary experience. It is a wine that can please any palette, with its fresh and floral taste and hints of citrus, balancing out its characteristic spicy notes.
About the Producer
First produced in 1999, the Mandrarossa wines come from a selection of the best sites from Cantine Settesoli’s 6,000 hectares of vineyard, situated in southwestern Sicily and planted with 32 different grape varieties. This range was conceived after the diverse soils of the vineyards were mapped, enabling the winemakers to focus on what were then ranked their best sites. Under the leadership of co-operative president Giuseppe Bursi, consultant winemaker Alberto Antonini has sought to improve viticulture, which in turn has resulted in better wines. Working with soil specialist Pedro Parra and head winemaker Mimmo De Gregorio, Alberto has selected 500 hectares of vineyard for the production of the Mandrarossa wines. These vineyards are situated close to the sea, where intense sunlight, moderating sea breezes, mild temperatures, multiple elevations and a myriad of different soil types combine to give the sort of grapes that Mimmo and Alberto are looking for.
Vineyard and Winery
The vineyards for this wine are located in the area around Menfi on the south-western coast of Sicily. Vines grow on south and south-east facing hills at 80-300 metres above sea level on medium-textured limestone soils. Vines are Guyot trained and planted at a density of 4,000 - 4,500 plants per hectare.
After being crushed and destemmed, the must was immediately cooled to 5-8°C and maintained at these temperatures for four to six hours. The must was softly pressed and the juice was clarified at low temperatures for 36 hours. The clear must was fermented in stainless-steel tanks for 15-20 days at 16-18°C. The wine was aged for four months in stainless steel tanks before release.
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