Viaggio dentro Cantina Marilina - A Documentary film
Un viaggio alla scoperta di Cantina Marilina - Bio Vegan Wines un'azienda vitivinicola che esprime la sua personalità in un modo unico.
A documentary film which tells the story of Cantina Marilina. Marilina was a pleasure to work with you! Your life is inspiring.
Cantina Marilina - Trailer ufficiale
Viaggio dentro Cantina Marilina. Le idee, la storia, la passione ed il lavoro, i valori della famiglia: tutto ciò che degustiamo non è un semplice bicchiere di vino, ma racchiude in sé uno stralcio di vita, una storia. Come un tramonto contiene i frutti e l'essenza di una lunga giornata, il nostro bicchiere riflette gli ideali e la natura di coloro che lo hanno prodotto. La Bottega dei Monsù vi guiderà alla sua scoperta.
Un matrimonio diVino - Luciano Pennisi e Marilina Paternò | QbItaly - l’umanità della materia
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Un matrimonio diVino
intervista di Sabrina Gariddi
QbItaly - l’umanità della materia
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150 vini per l'unità d'italia - Cantina Feudo Rudinì - SARO
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Intervista Marilina Paternò
I vini di Marabino
Abbiamo chiesto all'enologo di Marabino, Salvatore Marino, di raccontarci i vini prodotti dalla azienda.
Marabino La Cantina- Winemaker Stories
The Cellar
Here in these barrels, we put all our reds, except the ones with no sulfites, which are aged in stainless steel tanks.
Why?
Because in there, there’s no bacteria contamination.
That is a wine without protection.
Wood is a porous material and it might be risky. And this way I can sleep safely during the night.
All the barrels are made in Sicily.
We keep the Noto in these barrels over a year and we try to do a single vineyard vinification, so every barrel is a different vineyard.
In the barrels, we keep the ‘Vino Fiore’, the pure and fresh free-run juice,
while the pressed wine we will keep in these small old barrels because these allow more micro-oxygenation and make the wine softer.
So we’ll have in this wine softer flavors and in the other wine from the big barrels more defined and clean aromas
Why this? First of all the large barrel is a typical Sicilian tradition.
Even though once in Sicily they used chestnut wood, because it was easier to find.
So there's a slower micro oxygenation because the wood is thicker.
Nero d'Avola is also a grape variety that tends to give bad aromas, especially if you age it in small barrels.
While this does not happen in the big barrels because the micro oxygenation is slower
and also we don't have those heavy tertiary aromas and we can keep the wine in the barrel for longer.
The Nero d’Avola is also a grape variety with a high acidity, and the more you age it in the barrel, the softer it becomes.
We try to do all the malolactic fermentation in the wood.
So after the fermentation we keep the wine for a week in a steel tank, in order to decant the sediments
while the Archimede we keep in there for two years.
We always thought that Nero d'Avola was a variety that had to be drunk young
but we're actually demonstrating that it is a grape variety that can aged for longer.
Maybe not 30 years but surely more than 10.
This is 60 hectoliter (6000 liters)
A person can get inside it...well maybe not an overly large one.
These barrels are 7 years old.
This year we have just shaved them a bit inside
in order to get rid of that thin coat of agral and to allow for better micro oxygenation
The whole cellar is made by Sicilian artisans. Everything we have here is 100% Sicilian.
To follow... Marabino Part 2, The Vineyard
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