2021 Caruso e Minini Terre Siciliane Arancino Orange Wine
We are tough critics of skin-contact white wines and when we first tried this gem in Italy we were blown away. After 6 months of anticipation the wine has finally landed and it is just as clean and fresh as we remember. It’s the perfect day-drinking wine.
Organic and biodynamic farming practices, native yeast fermentation, unfined/unfiltered, vegan-friendly, and woman-winemaker.
- Tasting Notes mandarin, candied orange peel, ripe peach, acacia flowers, Mediterranean herbs, salinity
- Variety Catarratto
- Region Italy, Sicily
- Volume 750ml
- Alcohol Volume 12.5%
- Table Talk This white wine gets its orange color by macerating with the skins for over 20 days! During this time the skins slowly yield color, structure and aromas to the wine.
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Located on Sicily’s western-most coast near the town of Marsala, Caruso & Minini boasts a history that harks back to the late 1800’s when Antonio Caruso bought the company to grow grapes for the nearby Marsala factories. The company was passed through subsequent generations until Nino Caruso finally decided to begin making and bottling his own wine in the mid 1900’s. In 2004, Stefano Caruso joined forces with Mario Minini of Lombardy to launch the present-day winery, producing wines from indigenous Sicilian grapes such as Catarratto, Nero d’Avola, Frappato, Inzolia, and Nerello Mascalese. Today, Stefano’s daughter Giovanna works closely with her father to head up this historic winery.
The winery now boasts 120 hectares at 200-400 meters above sea level, including 5 hectares that are farmed organically and dedicated to Giovanna Caruso’s BIO project. Located 20 kilometers from the sea, the area is cooled by strong winds and is characterized by its rich, alluvial soils that were once ancient seabed. Most notable are the large stones called cuti in local dialect. The softball-sized cuti not only impart a distinct minerality in the grapes and also soak up heat from the sun which they transfer to the vines at night. This allows for earlier ripening of the grapes, thus making harvest possible when the grapes have a higher natural acidity.