Pasta Pesto

Pasta Pesto
Silvia Maestrelli, wine producer in her Tuscany estate of Villa Petriolo at Ceretto Guidi, her husband Roberto Silva and winemaker Federico Curtaz have decided, with passion and conviction, to stake their bets on Sicily. In 2007, fascinated by this extraordinary beautiful and rich island, they bought a XVIII Century palmento, a large covered fermenting vat made of lava stone, which overlooks a one hundred year old vineyard, some 17 acres of Nerello Mascalese vines. “I’vigne di Fessina”, as people here define the vineyards of the estate, are guarded by a magnificent tree, whose roots, like a snake, wrap around the boundary wall of the hamlet of Rovittello and whose branches soar upwards towards the Nebrodi mountains. People call it Millicucco, the fascinating and hieratic guardian of the village.

What to drink with... Pasta Pesto.

Whatever the shape of pasta you choose, it’s the sauce that counts when you pairing wine. Pesto comes from Genoa in Liguria, Italy and is made up of basil, pine nuts, garlic, salt, Parmesan and Pecorino cheeses all blended with olive oil. A smooth red such as our Chianti or Pinotage will complement the herbiness of this dish. A white with herbaceous notes will also pair well. Try a Sauvignon Blanc, Gavi or Grenache Blanc. Alternatively our fab Italian blend of Friulano, Gewürz, Riesling and Sauvignon Blanc would work too – the intense aromas and fruitiness of this wine will tone down the basil.

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  1. Tenuta di Fessina A'Puddara Bianco
    Tenuta di Fessina A'Puddara Bianco, 2017
    Sicily
    Carricante

    From £37.20 per bottle

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