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A uniquely delicious Sicilian pesto recipe made with naturally abundant wild fennel leaf from the Monti Iblei region of Ragusa, in southeastern Sicily. Typically, the aromatic flavour of local wild fennel leaf is used in many sauces and cured meats, and when combined with local Avola almonds in a rich tomato base, results in a delicious creamy pesto sauce that is overflowing with lively flavours.
2018: Quintessential English. Located near Horsham, in the heart of the Weald, a sunlit Vineyard brings you its gift.
Alcohol content: 11.5%
Grape variety: 85% Pinot Gris, 15% Bacchus.
Organoleptic properties/sensory notes:
Light and bright straw.The nose reveals an elusive flowery fragrance, remembrances of an english meadow. Dynamic on the palate, with a pleasant balance dictated by freshness and flavour on one side and alcohol content on the other. Almond and fresh closure capable of reinforcing the finish of the mouth.This pleasure in a bottle finds its match with creamy pasta and risotto dishes, delightful with fish and antipasti, also makes a splendid aperitif.
WINEMAKING PROCESS
Handpicked in boxes, the grapes are then de-stemmed and softly pressed. The free run must is statically cold decanted for at least 24 hours. The must undergoes a slow fermentation in a special steel tanks at a strictly controlled temperature (12/14 C) which lasts for about 12-15 days. Maturation continues in steel in order to obtain a fresh and delicately scented wine. Rest in bottle for 5 to 7 months.
