Saint Germain is the Brut sparkling wine from Firriato who was born from the encounter between Catarratto and Grillo. These two autochthonous white berry varieties contributed to the oenological success of Sicily allowing them to impose themselves in the quality worldwide view panorama. The name recalls the France of the 700s but is an authentically Sicilian sparkling wine that was born in the fertile lands of the AGGRO Trapani.
- Classification: IGT Sicilian lands
- Vector: Grillo and Catarratto
- Terroir: Agro di Trapani - Tenuta di Borgo Guarini
- Soil: medium dough tending to clay
- Exhibition: West (250 mt. S.L.M.)
- Vinification: Reformation in Autoclave according to Martinotti-Charmat method.
Production area
Borgo Guarini
Borgo Guarini smells of Sicily and is an enchanted place where the passage of time has a nuanced rhythm, slow as the natural cycle of the seasons. Immersed in the Mediterranean scrub, the village is witness to a peasant civilization inextricably linked to the land.
Joyful pearl and vibrant pleasure
The count of Saint Germain is mentioned in the memoirs of Casanova and Giuseppe Balsamo (Count of Cagliostro). His legendary life led him from the court of Paris to that of London, from Germany to Tibet. At the time he claimed that he had discovered the secret of the philosopher's stone and that for this he never aged. Imagine it to recall it with a glass of Saint Germain brutal sparkling wine in the company of loved people and to remain young, if not personally, at least in the soul.
The perfect recipe for combining Saint Germain: fried fish copppo
Ingredients
- 400 gr of shrimp
- 400 gr of squid
- 300 gr of anchovies
- Durum wheat semolina flour
- seed oil to taste
- salt to taste
- lemon with wedges
Preparation
- Start by cleaning the fish, wash them and dry them well with the absorbent paper.
- Heat the oil in a slightly deep pan. The oil must be abundant and, before being used for cooking, it must be hot.
- Flour all the fish, removing the excess flour.
- Immerse the fish one by one in the oil. Keep the high flame during the diving and lower it when cooking. Gently turn the fish to cook them on both sides. When the fish has reached the right gilding then it is ready to be served.
