Valle Dell’Acate, Grillo, Zagra, Sicily 2022
Valle dell’Acate is found in the south east corner of Sicily, located between the Iblei mountains and the Mediterranean sea in the province of Ragusa. This is Cerasuolo di Vittoria country, but whites also do very well here. The winery, led by Gaetana Jacono, is an exemplar of the New Sicily movement.
The Zagra is made from certified organic old-vine Grillo grown in yellow sandy-clay soils that enhance the freshness and aromas of the wine. Fermented for 2 weeks with indigenous yeasts in stainless steel under temperature control and aged on lees for 4 months.
Notes of dried herbs, fennel, lemons, white grapefruit and bergamot. It’s medium-bodied with tangy acidity and a fruity and vibrant palate. Excellent freshness and intensity. Pair with seafood and thank me later!
Valle dell’Acate is found in the south east corner of Sicily, located between the Iblei mountains and the Mediterranean sea in the province of Ragusa. This is Cerasuolo di Vittoria country, but whites also do very well here. The winery, led by Gaetana Jacono, is an exemplar of the New Sicily movement.
The Zagra is made from certified organic old-vine Grillo grown in yellow sandy-clay soils that enhance the freshness and aromas of the wine. Fermented for 2 weeks with indigenous yeasts in stainless steel under temperature control and aged on lees for 4 months.
Notes of dried herbs, fennel, lemons, white grapefruit and bergamot. It’s medium-bodied with tangy acidity and a fruity and vibrant palate. Excellent freshness and intensity. Pair with seafood and thank me later!
Valle dell’Acate is found in the south east corner of Sicily, located between the Iblei mountains and the Mediterranean sea in the province of Ragusa. This is Cerasuolo di Vittoria country, but whites also do very well here. The winery, led by Gaetana Jacono, is an exemplar of the New Sicily movement.
The Zagra is made from certified organic old-vine Grillo grown in yellow sandy-clay soils that enhance the freshness and aromas of the wine. Fermented for 2 weeks with indigenous yeasts in stainless steel under temperature control and aged on lees for 4 months.
Notes of dried herbs, fennel, lemons, white grapefruit and bergamot. It’s medium-bodied with tangy acidity and a fruity and vibrant palate. Excellent freshness and intensity. Pair with seafood and thank me later!
