Fruits de Mer
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... Fruits de Mer.
If you’re having a Seafood Platter, don’t overpower the delicate flavour of the shellfish, try our Verdicchio dei Castelli di Jesi Classico, our Château Civrac Wild White or one of our Sancerres. With oysters, don’t add a condiment like lemon or vinegar, instead let your wine do the job: Domaine Bernard Moreau Bourgogne-Aligoté, Domaine des Hâtes Chablis or, if you’re feeling adventurous, our Maestro Sierra Fino Sherry. Stuffed, baked shellfish will pair well with a white Rioja: Bodegas Las Orcas Decenio Blano. If you’re planning lobster & chips with a dollop of mayo on the side, then try an oaked Chardonnay or a Bandol rosé.