Distillerie Belfiore - Gin Belfiore
€49.00
We wanted a pure gin. More elegance and versatility for this dry yet floral and balsamic distillate. The familiar notes of juniper and the aromatics of cardamom, coriander and mint meet the floral notes of white acacia and lime blossom to give the distillate balance and a delicate fragrance.
Distillerie Belfiore - Gin Belfiore
Format: 70cl
Intro:
Sicily is one of the most wine-producing regions in Italy, together with Veneto, Emilia-Romagna and Apulia. Sicily's wine-growing traditions are ancient and date back to the Phoenicians, Romans, Greeks and Arabs.
Sicily boasts numerous indigenous grape varieties such as frappato, nero d'Avola, inzolia, catarratto, nerello mascalese and nerello cappuccio, malvasia delle Lipari and moscato d'Alessandria (zibibbo, from the Arabic zibib meaning 'a raisin').
Based on the type of grape, we can understand the cultivation area of the various vines mentioned above:
- Muscat wines, Moscato di Siracusa and Moscato di Noto we find them in the Syracuse area
- Wines based on Nero d'Avola, Frappato and Ceraselo di Vittoria DOCG are produced in the province of Ragusa
- Grillo, Grecanico, Catarratto and Inzolia vines are the protagonists of the Alcamo DOC
- La Malvasia delle Lipari famous Aeolian Islands in the Messina area
- On the slopes of Etna, considered 'an island within an island' due to the characteristic lava soil and the microclimate that characterises this area, we find Nerello Mascalese, Nerello Cappuccio, for red, rosé and sparkling wines and Catarratto and Carricante for white wines. From these vines are produced the famous Etna DOC.
- The province of Caltanissetta is home to one of Sicily's most recent DOCs, the Riesi
- Marsala is a historic DOC that takes its name from the municipality of the same name in the province of Trapani.
- Also in the province of Trapani is the island of Pantelleria, where the Passito di Pantelleria
Distillerie Belfiore - Gin Belfiore - Data sheet
Alcohol content: 40°
Capacity: 700 ml
Ingredients: juniper and the aromatics of cardamom, coriander and mint, white flowers of acacia and lime
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To find out more about Sicilian wines, products Torrisis and the culinary traditions of Sicily, we recommend you visit our blog, full of interesting and overwhelming articles recounting its many facets. In the section recipes You will also find a wide variety of quick and easy cooking tips, as well as lots of ideas and useful advice on how to make the best use of our products in the kitchen and how to ensure that you create excellent dishes.
| Weight | 1.80 kg |
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The soils of the island of Mozia derive from seabed of marine origin. They are sandy and loose soils. The presence of limestone is important, which causes an alkaline reaction in the soil (pH 8.2) and influences the organoleptic characteristics of the grapes.
The depth of the soil allows the sapling to develop properly. The 'Marsala style' pruning is the most appropriate for Grillo, given the low fertility at the base of the shoot. Harvesting, slightly ahead of ideal ripeness, preserves some acidity to maintain the freshness of the sip and the longevity that the white of Mozia has demonstrated over the years.
The weather on the island of Mozia was characterised by a cool spring, with good rainfall in March that ensured a good water supply to the vines throughout the production cycle. Summer was very hot and dry, but well tolerated by the alberello, the typical form of cultivation of Grillo vines on the island of Mozia.
The harvest began on 18 August, starting with the young Khoton vineyard, and continued until 28 August with the harvest from the Eastern Steps vineyards.
Perfect ripeness and health of the grapes, good sugar content and excellent structure and aromaticity of the wine.
One of the most stimulating challenges for the company's managers. The project to create a wine of superior quality and rank using the most celebrated and widely planted white grape variety was born in the mid-1980s. The San Francesco vineyard was planted in 1985 by Lucio Tasca, in the lowest portion of the slope, on a soil that is more fertile than the average Regaleali due to a deeper active layer and greater freshness, due to less rainwater drainage.
The clonal material comes partly from Burgundy. The plot covers about 5 hectares, with a planting pattern of 2.60 metres by 1.20 metres (3,200 plants per hectare), at an altitude between 520 and 532 metres. The substratum of origin is clayey-sandy sediment, the texture is loamy-clayey, weakly calcareous, with a slightly alkaline reaction (pH 8.1). It is a thick, well-structured soil, but the roots do not exceed a depth of 70 centimetres.
The soil has a normal organic substance content and is rich in mineral salts, magnesium and potassium in particular, with a good amount of phosphorous. The vines are espalier-trained, with a double Guyot training system.
The grapes are fermented in 350-litre French oak barrels, with batonnage daily for the first 10-15 days, then weekly for the remaining 8 months of ageing. Chardonnay is a very early variety and at Regaleali it usually reaches maturity between late August and early September, with little variation from vintage to vintage. In 1985, Lucio Tasca d'Almerita decided to confront the world's most celebrated white grape variety. After an initial experimentation with rooted cuttings that had also arrived from Burgundy, he planted 5 hectares of Chardonnay on the lower part of the San Francesco hill, at an altitude of around 500 metres, with rich soils originating from sediments of fluvial origin suitable for structured white grapes. Capable of combining the more savoury and fresh side with good balance.
The result of the interaction between Nerello Mascalese and Etna's volcanic soils, this wine is born on terraces surrounded by chestnut and downy oak forests in an area rich in biodiversity. Soft tannins, good drinkability and freshness. It is aged in large Slavonian oak barrels, a non-invasive wood as Nerello Mascalese requires.
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In 1984, Count Giuseppe Tasca d'Almerita decided to celebrate 50 years of marriage to his wife Franca with a wine that would tell the story of the family and the estate. The uniqueness of the varietal composition is the sign of its romanticism, born from Inzolia and Tasca Sauvignon, a selection from a vineyard present at Regaleali since the end of the First World War. The use of selected yeasts from our own vineyards binds this wine even more indissolubly to its terroir. Fresh at a young age and capable of unsuspected longevity, balancing tertiary aromas with fruit intensity.
An ancient indigenous Friulian red grape variety that is very widespread and appreciated, Refosco hides, behind an apparently rustic character, the ability to give life to great wines of extreme elegance. The nose expresses fruity aromas reminiscent of cherry, blackberry and mandarin along with notes of sweet tobacco.
The palate opens sternly, then gives way to more complex aromatic sensations; it has a very elegant tannic texture, is fresh and has a spicy persistence on the finish.
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San Francesco is the vineyard that represents the emblem of our work at Regaleali, the incessant research and innovation of our team to improve the quality of our wines. Planted in 1985 by Lucio Tasca, it was divided into two different portions due to the nature of the soil. The higher part, on the south-eastern slope of the Canalotto valley, at an altitude of between 532 and 585 metres, was reserved for Cabernet Sauvignon. The soil is made up of sand and sandstone of variable grain, the texture is partly clayey and calcareous, with a slightly alkaline pH (8.3). It is a moderately deep soil, in which the development of the vine root system is abundant in the first 60 centimetres and more moderate up to one metre deep. It has a normal organic substance content and is rich in minerals such as magnesium and potassium, while it is poor in phosphorous. The vines are planted at a spacing of 2.60 by 1.1 metres (3,490 plants per hectare). The training system is espalier, with short spurred cordon pruning. Cabernet Sauvignon is a late variety, with a very long vegetative arc. The grapes are hand-picked by expert vine-dressers who are able to select the bunches already in the vineyard, and the harvest takes place on average between mid-September and the first ten days of October.
Its name is linked to the family history. Homage to Richard Wagner, who in 1881 in the garden of Villa Tasca in Palermo completed the drafting of the third act of "Parsifal", inspired by the swans that lived in the pond. A selection of Nero d'Avola from the high hills and Cabernet Sauvignon together to show the potential of the Sicilian grape variety and the elegance and austerity of the international variety.
It is a wine that represents the elegance of wines from the Etnean territory combined with the power of the Nerello Mascalese variety. It is vinified in steel and aged for the 90% in 25 hl Salvonia oak casks, and for the 10% in 300 l tonneaux of second and third passage French oak. The nose is complex with notes ranging from black cherry to powdery hints, and the sip is rich and dense, with savoury tannins and a silky touch.
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Fresh, savoury in which the acid component balances the alcohol component and makes the wine persistent, long and extremely mineral.
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