Egesta is one of the most outstanding white wines of Sicily. It is made from 100% Grillo, a variety that is closely associated with Sicily, yet it seems it didn’t originally come from the island. It was probably only planted after the phylloxera devastation in Sicily, but since then, it has taken command among the region's grape varieties, especially in the western part of the island. For over a century, it has been a key component of Marsala and is also responsible for a good portion of the dry white wines around Trapani and Alcamo.
Aldo produces a version of Grillo that has no equal on the island, and one that is nothing like the typical, often banal wines usually dominated by citrus and passion fruit notes. From young vines in the Pietrarinosa vineyard, which is located near the sea, the grapes are harvested at the end of August. Aldo selects the best bunches and ferments them spontaneously, without pressing them beforehand, in a stainless steel tank. The wine remains in contact with the skins and seeds for the next six months, and after it has naturally extracted all the flavors, tannins, and acids, it is gently pressed and immediately bottled.
Style
The color of the wine evokes Sicily in late summer. You can taste the sun in the wine, and – using images and comparisons – also the sea. In short, Egesta offers warmth and salty notes, complemented by aromas of Mediterranean scrub and dried fruit. The body is substantial but never overwhelming or fat. The tannins, despite the long maceration, are subtle and perfectly balanced with the surprisingly lively acidity.
Data sheet
- Grape varieties: Grillo
- Vineyards: Pietrarinosa, limestone & clay soils
- Harvest: By hand
- Fermentation: spontaneous | wild yeasts, 6 months skin contact
- Ageing: 6 months in stainless steel tanks, 3 months in the bottle
- Filtration: no
- SO₂: <20mg/l
- Alcohol: 13,5 % vol.
- Closure: natural cork
- Drinking temperature: 10-12°C
- Perfect time of consumption: from now – 2030
- Content and price per liter: 0,75 l/(€37,25/l)
- All winegrowers listed by vinonudo work in their vineyards with compost, organic fertilizers and natural preparations and do not use herbicides, pesticides or artificial fertilizers.
