FEDERICO II REX SICILIE MILLESIME' - Classic Method Sparkling Wine
RISERVA V38AG BRUT - Classic Method Sparkling Wine
TERRE DELLA BARONIA Gran Cuvée Brut - Classic Method Sparkling Wine
Nature Brut Nature Traditional Method Sparkling Wine
D.ZERO ROSE’ DOSAGE ZERO – Traditional Method Sparkling Wine
MILAZZO CLASSICO BRUT Traditional Method Sparkling Wine
MILAZZO EXCELLENT ROSE EXTRA DRY Classic Method Sparkling Wine
Vintage: 2020
Gold medal
Vintage: 2019
Silver medal
Vintage: 2020
90/100
Vintage: 2018
Silver medal
Vintage: 2017
Gold medal
Vintage: 2017
91/100
Vintage: 2013
Gold medal
Vintage: 2015
Bronze medal
Vintage: 2015
Medaglia d'oro
Vintage: 2014
Silver medal
Vintage: 2013
Gold medal
Vintage: 2012
Silver medal
Vintage: 2013
Bronze medal
Vintage: 2012
Gold medal
Vintage: 2012
Silver medal
Vintage: 2007
Silver medal
Vintage: 2007
Gold medal
Vintage: 2005
Bronze medal
Vintage: 2005
Silver medal
Vintage: 1999
Gold medal
Vintage: 1996
Bronze medal
Vintage: 1995
Bronze medal
Vintage: 1995
Silver medal
Vintage: 1994
Gold medal
Vintage: 1993
Silver medal
Vintage: 1993
Gold medal
Inzolia dominant supported by the some selected Chardonnay biotypes
Ninotta and Milici. Plateau of marl origin with high clay component strongly calcareous
guyot
end of August for the Chardonnay, mid September for the Inzolia
manual in small crates of 14 kg
the grapes were gently pneumatically pressed. The must was racked and fermented at controlled temperature with selected yeasts, partly in stainless steel vats (90%) and a small portion (10%) in oak barriques
During the maturation lasting about 6 months, the wine was constantly subjected to bâtonnage to promote lysis of the yeasts. Final aging in the bottle for 2 months aproximately
13% by Volume
The Maria Costanza White represents a milestone in the history of Sicilian viticulture. Our winery was infact the first to create the blend of Inzolia and Chardonnay which gave life to this elegant white wine.
WINEMAKING
The refrigerated run juice is submitted to a natural cold clarification for 12-24 hours, after that the fermentation process starts.
Part of the resulting musts are fermented in stainless steel vats at low temperature and part in oak barriques, especially selected for the maturation of white wines.
The wine does not go trough malolactic fermentation and it matures on the lees until the following spring, constantly subjected to bâtonnage. The wine refines at least 2 months in bottle before releasing.
SENSORY PROFILE
A beautiful straw yellow color with greenish hints. It opens with an aromatic vegetable with evident notes of lemon balm and green citrus, closing with hints of unripe pineapple. In the mouth it is full and structured, soft and warm at the same time.
