Firriato's SantAgostino Bianco Baglio Soria Sicilia IGT is made from Chardonnay and Catarratto grapes grown on the Baglio Sorìa estate in the Trapani countryside. Here the vineyards insist on limestone-clayey soils, exposed to the South and West at an altitude between 230 and 250 metres above sea level. The refinement takes place for 6 months on noble lees in stainless steel tanks, followed by a further 4 months in the bottle. The label, produced for the first time with the 1991 harvest, establishes the union of the most widespread white grape variety in Sicily - the Catarratto in fact - with the white allochthonous that has best managed to adapt and express itself on the island, Chardonnay. The result is a wine of great character, powerful and refined at the same time.

SANTAGOSTINO BIANCO BAGLIO SORIA FIRRIATO: TASTING

Firriato's Sant'Agostino Bianco Baglio Soria shines in a straw yellow colour with golden reflections in the glass. Intense and enveloping, on the nose, it releases hints of white wildflowers and ripe yellow pulp fruit that combine with timid hints of vanilla. The taste is full-bodied and rich in fruit, supported by a good minerality and a pleasant acidity that refreshes and invites the second sip. At the table, it goes well with first and second courses of sea-based on fish or shellfish as well as with simple recipes that have white meats as protagonists.