Cantina Marilina Sikelé Orange 2021

Cantina Marilina, located in southeastern Sicily's Val di Noto, is a fully organic winery founded in 2001 by Angelo Paternò. Today, his daughters Marilina and Federica Paternò run the winery, firmly committed to organic and sustainable farming practices. The estate covers 60 hectares, with 35 hectares dedicated to vineyards and the rest to other fruits and olive trees, promoting biodiversity.

The winery focuses on native grape varieties such as Nero d'Avola, Grecanico, and Moscato, with small amounts of international varieties like Merlot, Tannat, Viognier, and Chardonnay. The winemaking process emphasizes minimal intervention, using large concrete tanks for fermentation to preserve the fruit's natural freshness and character.

Cantina Marilina's portfolio includes single-varietal wines and blends, all reflecting the region's unique terroir. The winery also produces special wines like Moscato Frizzante and Rosato Frizzante, which showcase the fresh and playful side of their production. Their orange wine, made from Moscato Bianco, is the result of a meticulous three-year aging process, offering a complex and structured profile.

Sicily, the largest island in the Mediterranean, is renowned for its rich winemaking history, which dates back over 2,500 years. The island's diverse terrain and microclimates make it one of Italy's most varied wine regions, producing a wide range of wines from indigenous and international grape varieties.

Nero d'Avola is Sicily's most widely planted and celebrated red grape. It produces wines with deep color, robust flavors, moderate structure, and a mix of dark fruit and spice notes. The wines can range from youthful and easygoing to complex and age-worthy. Frappato, often blended with Nero d'Avola, adds floral and fruity notes and is the primary grape in Sicily's only DOCG wine, Cerasuolo di Vittoria. Nerello Mascalese, grown primarily on Mount Etna, produces elegant wines with high acidity and minerality, often compared to Barolo and Burgundy. It is frequently blended with Nerello Cappuccio.

Catarratto is the most planted white grape, and it is used predominantly for bulk production. Grillo and Inzolia are crucial for Marsala, a fortified wine from the western part of the island. Carricante, from Mount Etna, produces dry, mineral-laced wines with high acidity. Zibibbo (Muscat of Alexandria) is used in Moscato di Pantelleria, a sweet, sun-dried wine.

Sicilia DOC: This broad, island-wide appellation was established in 2011 to promote Sicily's native grapes and ensure quality production. It encompasses a variety of wine styles and grapes, including international varieties like Chardonnay and Cabernet Sauvignon.

Etna DOC: Located on the slopes of Mount Etna, this region is renowned for its unique volcanic wines. Etna Rosso is made primarily from Nerello Mascalese, while Etna Bianco is based on Carricante. The region's high altitude and volcanic soils contribute to the wines' distinct minerality and complexity.

Cerasuolo di Vittoria DOCG: This is Sicily’s only DOCG, producing wines from a blend of Nero d’Avola and Frappato. The wines are known for their vibrant red color, cherry flavors, and balanced acidity.

Marsala DOC: Known for its fortified wines, Marsala is made from Grillo, Inzolia, and Catarratto grapes. It can range from dry to sweet and is often used in cooking and for sipping.

Other DOCs: These include Alcamo DOC, known for its fresh white wines; Menfi DOC, which produces full-bodied reds and whites; Noto DOC, focusing on dry reds from Nero d'Avola; and Pantelleria DOC, famous for its sweet wines made from Zibibbo.

Sicily's climate is predominantly Mediterranean, with hot, dry summers and mild, wet winters. The island's diverse topography includes coastal plains, rolling hills, and mountainous regions. This variation in elevation and proximity to the sea creates multiple microclimates that contribute to the complexity of Sicilian wines. The volcanic soils of Mount Etna, in particular, add a unique mineral character to the wines produced there.

Sicilian winemakers combine traditional and modern techniques to produce their wines. Organic and sustainable farming practices are increasingly common, with many producers focusing on preserving the natural environment and enhancing the expression of their unique terroir. Wines are typically aged in a combination of stainless steel, concrete, and oak barrels to achieve the desired balance of fruit, acidity, and tannin.