Lucìe Sicilian Sparkling wine
DO YOU KNOW WHAT AN OPALESCENT WINE IS?
Full-bodied, savoury, elegantly sparkling, unfiltered whole organic wine, fermented in bottle with added yeast and grape must.
Only 64 kcal/100 ml!
Enjoy it in its opalescent or clear version. As you like it. The presence of the yeasts inside gives the opalescent appearance, which is the peculiarity of this wine.
And we like to enjoy it that way!
Feminine plural refers, therefore, to Lucìe’s brilliant bubbles and their natural opalescence given by the yeasts inside the bottle.
It also refers to us, because in Scirocco we are all women.
Women who collaborate with brilliant men from our region and the world: Trentino oenologist Mattia Filippi, for example, is the man who made Lucìe possible.
And we are plural, because it is only through cooperation and inclusion that we achieve our mission.
Which is to make Lucìe the iconic wine of Sicily.
Because there are also many Sicilies. Feminine, plural. Like Lucìe.
RESIDUAL SUGAR: < 1 g/l
CALORIES: 64 Kcal/100ml – 640 Kcal/1 liter
ALLERGENS: Contains sulphites, 0 mg/l free sulphites
OTHER NUTRITIONAL VALUES: 0 carbohydrates, 0 protein, 0 fat
FIXED ACIDITY (NON-VOLATILE): 6.20 g/l
PH: 3.25
CARBON DIOXIDE: 2.3 bar
CLOSURE: Crown cork
BOTTLES PRODUCED: 6600
WINEMAKING
The grapes are gently placed in the press and pressed by using the strict rules of sparkling wine making method.
The must consists of free-run juice only, no mechanical pressure is applied.
This method significantly decreases the volume, to only about 55% of the total grape must, but on the other hand, extracts the very best and most concentrated part of it contributing to the excellence of the final product.
FERMENTATION
Fermentation starts in steel tanks at a temperature of 13°C and lasts for about two weeks.
After that, the wine stays on the noble lees for two months. Then it is bottled with an addition of yeasts and grape must to induce the in-bottle secondary refermentation for about one month. Once the refermentation has finished, the wine is ready for a commercial release while keeping the yeast and lees on the bottom of the bottle.
The presence of the lees allows to keep and consume the wine with no sulphites or sugar. It is the ‘traditional method’ cut short, like a champagne before the degorgement.
RESIDUAL SUGAR: < 1 g/l
CALORIES: 64 Kcal/100ml – 640 Kcal/1 liter
ALLERGENS: Contains sulphites, 0 mg/l free sulphites
OTHER NUTRITIONAL VALUES: 0 carbohydrates, 0 protein, 0 fat
FIXED ACIDITY (NON-VOLATILE): 6.20 g/l
PH: 3.25
CARBON DIOXIDE: 2.3 bar
CLOSURE: Crown cork
BOTTLES PRODUCED: 6600
WINEMAKING
The grapes are gently placed in the press and pressed by using the strict rules of sparkling wine making method.
The must consists of free-run juice only, no mechanical pressure is applied.
This method significantly decreases the volume, to only about 55% of the total grape must, but on the other hand, extracts the very best and most concentrated part of it contributing to the excellence of the final product.
FERMENTATION
Fermentation starts in steel tanks at a temperature of 13°C and lasts for about two weeks.
After that, the wine stays on the noble lees for two months. Then it is bottled with an addition of yeasts and grape must to induce the in-bottle secondary refermentation for about one month. Once the refermentation has finished, the wine is ready for a commercial release while keeping the yeast and lees on the bottom of the bottle.
The presence of the lees allows to keep and consume the wine with no sulphites or sugar. It is the ‘traditional method’ cut short, like a champagne before the degorgement.
Nature
SOIL:
calcareous, medium texture
VINEYARDS:
Old vines of indigenous Sicilian grape insolia (> 40 years)
ALTITUDE: 250 meters above sea level
VINE CULTIVATION: Organic
HARVEST:
Manual harvest in September; small crates are used
People
THE FARMERS:
Vincenzo Marino Abate
LABOUR:
500 hrs/ha of work per year
THE WINEMAKER:
Mattia Filippi
Senses
APPEARANCE:
Can vary from straw yellow with light green hues to clear or cloudy ivory white
NOSE:
Citrus and floral aromas with hints of flint
TASTE:
Full, savoury and elegantly sparkling
Pleasure
Small useful tips
in a cool, dark place between 12° and 18°C
Pairings
Valid alternative to beer, it goes well with the joy, happiness and ease of meeting friends, a barbecue in the garden, a light dinner, a business lunch, a quick pre-dinner drink; very good in the evening after a long working day, a little moment of relaxation before dinner, accompanied by a good book; perfectly paired with light dishes, from starters to main courses, enjoyable with pizza.
Serving
At fridge temperature (about 6°C), can be served in two ways:
Lucie bright greenish yellow:
to taste Lucie bright, in its greenish yellow version, the bottle must have remained still and vertical in the 48 hours prior to serving and, at the moment of pouring, it must be handled delicately, by avoiding to shake the bottom which should not be poured into the glass; alternatively, you can also decant the wine leaving the sediment in the decanter;
Lucie opalescent white:
to savour Lucie in its cloudy, creamy whitish version, you need to invert the bottle a couple of times half an hour before serving, in order to obtain a homogeneous blend of lees and wine, and then serve until the last drop.
Gallery
Sustainable delivery
Customer service
Claudia will be happy to assist you. Call 392-9356898