“Character” is the password of Bruno Fina and his family. Fina’s wines are the result of a land that is loved and fought for, they have the taste of the passion and of that grapes that have been wisely turned into wine, thanks to the dedication of the work in the vineyard. They have the familiar warmth and the experience of who has always done wine and has always know how to narrate it. This is how you transmit the hereditary character of the territory and the harmony of the men that search for excellence on a daily basis.

Winemaking

The Muscat grape, specifically the ‘Muscat of Alexandria’ variety, is said to have originated in Egypt, was introduced to Sicily and given the name zibibbo, from the Arabic zabib ‘raisin’. Historically, zibibbo is used to produce sweet wines, yet its grapes are perfectly suited to the production of excellent dry white table wines, an example being Taif wine. Espalier, with guyot pruning. 300 metres above sea level. 5000 plants and 90 quintals per hectare. Harvest at the end of August. Fermentation in steel. Matured in steel, six months in bottle.

Tasting notes

A round, mineral, fresh, straw-yellow wine with slight green hues, with a broad aromatic bouquet that ranges from fruity scents of peach and tangerine to herbaceous hints of sage, and ending on floral notes of rose and wisteria. In the mouth it has an initially warm note immediately balanced by fresh and pleasant acidity. Persistent floral finish.

Recommended serving temperature: 12°C — 15°C

Food pairing

It goes very well with fish and shellfish starters, smoked meats, seafood dishes, omelettes, herb risottos and with asparagus. Also try it with white meats, such as escalopes, and with herb-flavoured cheeses, such as those typical of the French culinary tradition. It is ideal with a typical autumn dish such as fried mushrooms.