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Rio Favara Mizzica 2018

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14,50 

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Manufacturer: Rio Favara

🍾 Mizzica Sicilia Moscato Bianco

🖼️ Ispica, Sicily, Italy

🏡 Rio Favara

📅 2018

🍇 White Muscat

🌡️ 12.5%

 🥂  White Wine

🛁  Harvesting is by hand in early August in order to obtain grapes with good acidity and maintain a sugar level appropriate to the type of wine; the grapes are only destemmed and cooled down to 10° in order to preserve all the aromatic precursors, followed by soft pressing with fractioned extractions and static decantation of the must with previously activated inoculum, long and slow fermentation, after fermentation follows a long maturation on the lees until December with frequent bâtonnage. Neither filtered nor clarified, it spends 8 months between steel and bottle

👃🏻 White and yellow-fleshed fruit, notes of lime and green tea, mineral and herbaceous, brackish and aromatic

👅 Fresh and aromatic, subtle and agile, savoury, balanced and light

👍🏻 Serving temperature 10°-12°.

💕 Pasta with sardines and breadcrumbs

😍 A delight

*This bottle can only be purchased free of charge in combination with other bottles from the same selection. Otherwise the following will be added the expected shipping costs for each individual countryuntil the free port is reached.

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Apewineboxes is an online wine shop with over 4000 bottles of artisanal wine, natural wine or biodynamic wine.
We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.

Ispica, Sicily

Riofavara is a family business located in the Val di Noto. The winery dates back to 1920, only becoming a wine-growing estate in 1994.

A small winery, 16 hectares in total distributed over 6 plots in the most vocated districts of the territory. The company produces wines from natural-organic agriculture, 'wines that bear the name of the territory because they are territory'.

Fertilisation is done using Modican manure with the addition of wine-making by-products, the only Sicilian company to start this practice.

In the winery, the grapes are processed using modern winemaking techniques, soft pressing, the white musts are
statically clarified.

The first company to have worked on the self-selection of Nero d'Avola native yeasts. Control of fermentation temperatures, maceration with the skins for the reds, often until complete alcoholic fermentation.

The important reds are matured in oak barrels without filtration and tartaric stabilisation, for the whites only filtration is carried out.

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