Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | — / 750ml | ≈ $16.85Original €15.00≈ £12.52 | www.curatoloarini.com ↗ |
2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 4.44 g/L
pH 3.25
Total Acidity 6.65 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Zibibbo (Muscat of Alexandria)
Classification Sicilia DOC
Region Sicilia
Soil Clay and sandy soil
Elevation 350.0 meters
Orientation East-Facing
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing After Destemming And Cold Maceration
Maceration 1.5 days
Lees Aging 2 months
Closure Diam 5 Agglomerated Cork
Production Details The grapes were destemmed and cold-macerated at 6–8°C for 36 hours, then soft-pressed and fermented at 16°C in stainless-steel tanks for 20 days. The wine remained sur lies for 60 days before bottling. The vines are trellis-trained and Guyot-pruned. Recommended serving temperature is 8–10°C.
Tasting Notes Intense yellow with greenish highlights; Mediterranean-garden aromas with citrus, orange blossom, sage, mint, white rose and acacia; fresh and well-structured, finishing with bergamot.
Food Pairing Fish dishes, especially raw preparations, seafood and smoked fish
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 4.56 g/L
pH 3.35
Total Acidity 5.85 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Zibibbo (Muscat of Alexandria)
Classification Sicilia DOC
Region Sicilia
Soil Clay and sandy soil
Elevation 350.0 meters
Orientation East-Facing
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing After Destemming And Cold Maceration
Maceration 1.5 days
Lees Aging 2 months
Closure Diam 5
Production Details The grapes were destemmed and cold-macerated at 6–8°C for 36 hours, then soft-pressed and fermented at 16°C in stainless-steel tanks for 20 days. The wine remained sur lies for 60 days before bottling. The vines are trellis-trained and Guyot-pruned. Recommended serving temperature is 8–10°C.
Tasting Notes Intense yellow with greenish highlights; Mediterranean-garden aromas with citrus, orange blossom, sage, mint, white rose and acacia; fresh, well-structured palate with a bergamot finish.
Food Pairing Fish dishes, especially raw preparations, seafood and smoked fish
Sources: www.curatoloarini.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 4 g/L
pH 3.2
Total Acidity 6.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Zibibbo (Muscat of Alexandria)
Classification Sicilia DOC
Region Sicilia
Soil Clay and sandy soil
Elevation 350.0 meters
Orientation East-Facing
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing After Destemming And Cold Maceration
Maceration 1.5 days
Lees Aging 1 month
Closure Diam 10
Production Details The grapes were destemmed and cold-macerated at 6–8°C for 36 hours, then soft-pressed and fermented at 16°C in stainless-steel tanks for 20 days. The wine was aged sur lies for 30 days before bottling. The vines are trellis-trained and Guyot-pruned. Recommended serving temperature is 8–10°C.
Tasting Notes Intense yellow with greenish highlights; Mediterranean-garden aromas with citrus, orange blossom, sage, mint, white rose and acacia; fresh and well-structured with a bergamot finish.
Food Pairing Fish dishes, especially raw preparations, seafood and smoked fish
Sources: www.curatoloarini.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 12.5%
Residual Sugar 5 g/L
pH 3.3
Total Acidity 6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Zibibbo (Muscat of Alexandria)
Classification Terre Siciliane IGT
Region Sicilia
Soil Medium-textured limestone soil
Orientation Southwest-Facing
Harvest Dates 3 Sep 2017
Fermentation Vessels Stainless-steel vats
Pressing Method Soft Pressing After Destemming And Skin Maceration
Maceration 1.5 days
Lees Aging 1 month
Closure Diam 5
Production Details Fruit came from the single Gagliardetta vineyard in western Sicily, on hills facing Castellammare del Golfo at approximately 300 metres above sea level. The trellised, Guyot-pruned vines faced southwest. Grapes were hand-picked on September 3, destemmed and skin-macerated at 6–8°C for 36 hours, then soft-pressed and fermented at 14°C in stainless-steel vats for 20 days. The wine remained on its lees for 30 days before bottling. Recommended serving temperature is 8–10°C.
Tasting Notes Bright yellow; citrus, orange flowers, mint, sage, acacia and white rose; medium-bodied with fresh acidity and a bergamot finish.
Food Pairing Sushi, sashimi, oysters, smoked fish and spaghetti with tuna bottarga
Sources: www.curatoloarini.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2286475 | — | — | wine-searcher.com ↗ |