Etude sicile vin

359 mots 2 pages
Sicile :

Carracteristics :
This is an Island fertile, thanks to good conditions of sunlight and irrigation but also to geological characteristics.
Soil are fertile, in particular potassium, nitrogen , phosphore but above all volcanics elements , with residue from past eruption as lapilli, ash and sand. All of this elements are favourable to cultivate and beefed-up productive qualities of the earth.

To this naturals advantage we can add also climate, homogeneous, with an isolation and temperatures favourable. Rains are also common and enaugh.

This is the first wine producing region which includes the Est of the Island with white wines, red wines , and Marsala.
Costal areas are warm, with phase of drought and less ventilate to the hills ( 600 à 800 m under the sea level. )
Hills spread to Alcamo up to Agrigente at the South.

Marsala DOC
Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di origine controllata, or DOC, status in 1969 (the DOC status refers to specific zonzs and specifically defiend grapes).

Marsala is a fortified wine similar to Port. Originally, Marsala wine was fortified with alcohol to ensure that it would last long ocean voyages, but now it is made that way because of its popularity in foreign markets. Marsala contains about 15-20% alcohol by volume.

Pursuant to the Marsala DOC regulations, three main white native grapes are permitted: * Catarrato: a robust indigenous grape to the province of Trapani, * Grillo: a grape found throughout the Western regions of Sicily, the Grillo is crisp and light in texture, with moderate acidity and notable sweetness, * Inzolia: well structured grape, with notes of almond and citrus.

The wine is characterized by its fairly intense amber color, and its complex aroma that shows hints of strong alcohol flavor, perhaps due to Marsala's relatively high alcohol content of 16% to 20%. Marsala

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