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Santini Marsala wines, around since the 1930s, hail from the Sicilian family, Intoricia. They are a must for kitchen cooking and culinary specialties and hold true to the Marsala name.
The Santini portfolio is represented by wine from two benchmark Italian appellations: The Asti zone in Piedmont and the Marsala zone in Sicily.
Located in Santo Stefan Belbo, in the heart of the Piedmont region, the Abbazia Estate covers 20 hectares and produces between 2,400 and 2,500 quintals a year. The name Abbazia comes from the fact that the winery was originally a Benedictine monk monastery built in the 12th century.
Today, Abbazia is run by Walter Santero, owner and operator of three large agricultural operations that tie into the winemaking business.
Santini Asti Spumante is produced from the Moscato Bianco grape, a delicate vine variety that thrives in the calcium-rich, chalky limestone soils of the provinces of Cuneo, Alessandria and Asti.
This traditional spumante is made via the cuve close method in a fully sparkling style that preserves its fruit-forward freshness. Santini produces both a dry and sweet style of Marsala from the indigenous Sicilian Catarratto, Grillo and Insolia varieties.
Planted on the expansive plains at the western extremity of the island in the hot, dry, copper brown soils known as sciare, these white vines yield ripe, concentrated fruit that is fermented and fortified in a process known as in perpetuum - a variation on the solera system in which the wine is oxidatively aged and fractionally blended over time. Sweetness levels are fixed at secco (40 grams residual sugar per liter), semisecco (41 to 100 grams per liter), or sweet (over 100 grams per liter). Whether dry or sweet, the wines show a nutty, toffee-like quality supported by firm acidity.
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Santini wines originate from two disparate appellations: The Asti zone in Piedmont (Read More)