White METIUSCO
V erdeca for freshness, Malvasia Bianca for structure: after the alcoholic fermentations, they are blended and then undergo batonnage together for about two months. The two indigenous varieties create a surprising wine, an expression of a territory capable of producing excellent whites.
Grape variety
Verdeca
Malvasia bianca
Bottle: 70 GL Glass Collection
Cap: 4 PE-LD Plastic Collection
Capsule: C/90 ALU Aluminum Collection
The labels affixed to the front and back of bottles are not subject to separate disposal from the glass bottle.
For proper recycling, follow the guidelines provided by your Municipality.
Characteristics and Curiosities
by Fabio Scarpitti, Italian Sommelier Champion
Also for white wines, the Winery choice focuses on autochthonous varieties: the White Malvasia (also called “Acchiappapalmento”), allegedly native to the Murge, in the province of Taranto, is a vine known since 1870 and it has always been grown and vinified in association with other vines, such as Verdeca. Truth to be told, lately the latter has almost replaced the former variety, due to its greater fertility and to the bright green color conferred to the wines, which makes them more appealing from a commercial point of view. The White Metiusco is Palamà’s Verdeche spearhead: just like its younger brothers (Albarossa and Ninì Palamà), it is vinified in stainless steel and aged in the bottle too.
This grape contains a small percentage of White Malvasia, a vine that according to Trinci (1726) might have made its way to Italy from Greece or from the Balkans during Middle Age.
Ninì leaves it over ripen on the vine and later makes it undergo the process of maceration and fermentation in oxygen reduction, resorting to frequent bâtonnages (the bâttonage consist in re-blending the mass of the wine so that the finest lees won’t settle on the bottom- encouraging the subsequent development of unpleasant odors due to sulfur- but instead will increase the structure and the scents of the wine).
On the nose, the wine is rich, intense, fruity, and citrusy; the most marked aromas are lavender, thyme, bergamot, cedar, lemon skin, lemongrass and mint. On the palate, it is a well-balanced dry and fresh wine, with a savory aftertaste and a slightly citrine finish which recalls the albedo of citrus.
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©
Combinations
If lacking in commitment, ask your trusted fishmonger for some high-level raw fish; not the usual tris of salmon, tuna, and swordfish; but instead: grouper, umbrine, bream, sea bream and san pietro. Then add some mussels, limpets, and clams. If you feel resourceful and eager to cook opt for some mullets, sole, anchovies, bogue, pollack, squid tentacles and prawn fry. Lastly, the perfect solution would be rice, potatoes, and mussels; the infamous “Tiella”.
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©