Fedelie Bianco di Cantina Marilina is one of the two wines undergoing refermentation with the ancestral method that this lively small company is venturing into. The ancestral method is now mostly supplanted (for various reasons such as the control of the refermentative process, the clarity of the final wine, etc.) by other refermentation methods but it maintains great charm and interesting potential. The fundamental difference lies in the fact that the mass ferments up to a certain point (in terms of sugar content and ambient temperature) in the vats, then it is bottled and ferments again with the portion of its original sugars that have not been fully converted, remaining entirely with its fine lees until the time of consumption. Fedelie is produced with Moscato grapes cultivated in the Contrada San Lorenzo, in Noto, on white calcareous soils. The fermentation of the must takes place in concrete and after bottling, the wine continues to ferment and remains on its lees for 6 months before being commercialized.

FEDELIE BIANCO ANCESTRALE MARILINA: TASTING

Fedelie Bianco di Cantina Marilina presents itself as an intense straw color, not very clear. On the nose, it offers good varietal notes of grape, sage, and orange blossom, combined with sensations of baking and fermentation. In the mouth, it is dry, has a fine bubble, slight saltiness, good freshness, and a slightly bitter finish. An excellent wine for a snack, perhaps accompanied by scacce ragusane.