According to official sources, at the beginning of the 20th century Lady Maria Costanza, an ancestor of the family, cultivated the vine and, in a small winery in Campobello di Licata, produced wines appreciated by the local customer. It will be necessary to wait until the end of the ’60s to see the birth, by the hand of Giuseppe Milazzo, of the homonymous Azienda Agricola G. Milazzo, also in Campobello di Licata, but it can be said that the road was already laid out. The intention of the company was, from the beginning, to work following the double track of the revaluation of traditional and territorial vines, and experimentation on the so-called international vines (especially Chardonnay). After over half a century of history, the winery, led by Giuseppina Milazzo and her husband Saverio Lo Leggio, continues on the path traced by the founder, with the aim of maintaining high reputation of its wines.
One of the first measures adopted, already in the ’70s, by this winery, was to affix as a mark, over the neck of the bottles produced, a reproduction of the Kingfisher, an extremely delicate bird that, to live, needs a healthy and uncontaminated environment. This was a choice necessary to explain to the buyer how much the winery took at heart an organic and “clean” approach, at every stage of production, in an era in which there were still no official certifications. Currently that brand has remained, even if the company has joined the organic certification, and is already implementing it with actions aimed at drastically reducing CO2 emissions.
The 75 hectares of owned vineyards are located at about 400 meters above sea level, in a radius of less than 5 km2, on soils ranging from dark clays, rich in organic substances, to white limestone. Here the vines, planted at an average density of 5000 vines per hectare, are taken care of almost exclusively by hand, with the simple organic fertilization. In the harvest period, after a first selection in plant, the grapes are harvested in boxes of about 15 kg and brought to the cellar, where they are stored in special cells at controlled temperature. The vinification phases are managed with a careful use of cold technology, which allows to manage in a balanced way fermentations and macerations, in a cellar almost entirely underground that guarantees an ideal constant average temperature.
In the range of wines produced, it’s woth trying the Bianco di Nera, a sparkling easy-going wine made from Inzolia, Catarratto and Nerello Cappuccio grapes (the latter vinified in white). The grapes, after a slight pneumatic pressing, ferment on their lees for about 4 months, with the frequent suspension of the fine lees, then they carry out a short refermentation in autoclave, according to the Martinotti Method. Once refermented, the wine remains a few months to age in autoclave before bottling and subsequent marketing.
This vintage, supposedly 2018 (the wine does not mention the vintage on the label), has a pale straw color, with a range of aromas that opens with conference pear, renetta apple, kumquat and orange blossom, with a contour of pink grapefruit, citron and hawthorn. The mouthfeel is delicate and creamy, thanks to the crispness, with good flsapidity and freshness, and a return of yellow fruit that accompanies the sip until the good length closure.
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