Saint Germain is Firriato's brut sparkling wine born from the meeting between Catarratto and Grillo. These two native white grape varieties have contributed to Sicily's oenological success, allowing it to establish itself in the global quality wine scene. The name recalls 18th century France but it is an authentically Sicilian sparkling wine born in the fertile lands of the Trapani countryside.
- Classification: IGT Sicilian Lands
- Grape variety: Grillo and Catarratto
- Terroir: Trapani countryside – Tenuta di Borgo Guarini
- Soil: medium texture tending towards clayey
- Exposure: west (250 meters above sea level)
- Vinification: Refermentation in autoclave according to the 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 like 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 perlage and vibrant pleasure
The Count of Saint Germain is mentioned in the memoirs of Casanova and Giuseppe Balsamo (Count of Cagliostro). His legendary life took him from the court of Paris to that of London, from Germany to Tibet. At the time it was claimed that he had discovered the secret of the philosopher's stone and that for this reason he never aged. Let's imagine recalling it with a glass of Saint Germain brut sparkling wine in hand in the company of loved ones and remaining young, if not in age, at least in spirit.
The perfect recipe to pair with Saint Germain: Fried fish pan
Ingredients
- 400g of prawns
- 400 g of calamari
- 300 g of anchovies
- durum wheat semolina flour
- seed oil to taste
- salt to taste
- lemon wedges
Preparation
- Start by cleaning the fish, wash them and dry them well with absorbent paper.
- Heat the oil in a slightly deep pan. The oil must be abundant and, before being used for cooking, it must be very hot.
- Flour all the fish, removing excess flour.
- Dip the fish one by one into the oil. Keep the heat high during immersion and lower when cooking. Gently turn the fish to cook them on both sides. When the fish has reached the right browning it is ready to be served.
