In the volcanic land of Malfa from vines exposed all year round in the warm sun and reached by a pleasant sea breeze, the Virgona Winery presents the first Aeolian sparkling wine: the extra-dry Ruffiano di Salina, an exclusive novelty in the Sicilian wine scene, born of synergy between tradition, culture, agronomic and enological innovation.
This wine is produced with “malvasia” grapes made sparkling with the charmat method. The perlage is fine and persistent. The color is clear and brilliant straw yellow. The intense and velvety taste reveals fruity and floral fragrances. The aromatic and delicate aroma releases essences of pear and pineapple apricot.
taste it with fish and meat marinades, shellfish, roasts and soft and creamy cheeses.
Type of farming:
Yeld per Hectare:
second decade of August, the grapes are harvested strictly by hand and deposited in special boxes for storing the product during transport to the winery
BASE SPUMANTE – the protocol is closely linked to the hyper-reduction vinification technique – after destemming the grapes are cryomacerated for about 6 hours at a temperature of 8 ° c for greater extraction of the aromas and to create a wine with excellent structure, after static decantation the fermentation of the must takes place at a temperature of 13 ° C for about 20 days. The wine is then aged in stainless steel tanks.
Refermantion in closed thank:
10 days of fermentation at a temperature of 13 ° C, followed by aging on the lees for about 40 days at a temperature of 0 ° C.
Pression at the bottling phase:
fine and persistent
straw yellow with greenish reflections, clear and bright
Aromatic, intense, delicate and persistent; aromas of apricot, pear, pineapple and a complex floral bouquet
Intense, velvety, slightly sapid and persistent; there are fruity and floral aromas.
11.5% etilic alcohol
about 6,8 g/l in Tartaric acid
Excellent as an aperitif, it should be served at 10-12 ° C; it also goes perfectly with marinated fish and meat, shellfish, roasts and soft and creamy cheeses.
Bottle of 75cl
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