{"id":64578,"date":"2022-06-12T21:33:08","date_gmt":"2022-06-12T19:33:08","guid":{"rendered":"https:\/\/www.visitsicily.info\/?post_type=itinerario&p=64578"},"modified":"2025-05-07T12:37:25","modified_gmt":"2025-05-07T10:37:25","slug":"vinos-del-noreste","status":"publish","type":"itinerario","link":"https:\/\/www.visitsicily.info\/es\/itinerario\/vinos-del-noreste\/","title":{"rendered":"Vinos del Noreste de Sicilia"},"content":{"rendered":"

Una vez en<\/span> Milazzo<\/b> all\u00ed encontramos otra zona DOC, la de <\/span>Mamertino (o “Mamertino di Milazzo”) <\/b>que abarca una parte del noreste de la <\/span>provincia de Messina.<\/b> El Mamertino blanco se compone de uvas nativas de la Sicilia:\u00a0 <\/span>Grillo, Inzolia (o \u201cAnsonica\u201d,<\/b> m\u00ednimo 35%) y <\/span>Catarratto<\/b> (45%) del color amarillo pajizo con reflejos verdosos (\u00e1mbar si es en la versi\u00f3n “reserva”) y con un sabor seco y equilibrado. El <\/span>Mamertino tinto<\/b> es un coupage<\/em> compuesto por uvas aut\u00f3ctonas: <\/span>Nero d’Avola<\/b> (o “Calabrese”,m\u00ednimo 60%) y <\/span>Nocera<\/b> (m\u00ednimo 10%), un vi\u00f1edo originario de Messina. El vino tiene un color rojo rub\u00ed m\u00e1s o menos p\u00e1lido (con tendencia al rojo ladrillo en su versi\u00f3n “reserva”) y un sabor seco, corposo y s\u00e1pido. Ideal para acompa\u00f1ar platos serranos a base de carne y quesos\u00a0 si se encuentran en el <\/span>Nebrodi<\/b><\/a>.<\/span>
\n<\/span>Esta provincia cuenta adem\u00e1s con otra zona DOC, una de las primeras de la Sicilia, la del <\/span>vino Faro<\/b>, producido en el territorio del <\/span>Municipio de Messina<\/b>. El nombre aparentemente deriva de la antigua poblaci\u00f3n griega de los farios (de ah\u00ed el nombre\u00a0 <\/span>Punta Faro o Capo Peloro<\/b>) que, llegados de Laconia, cultivaron los vi\u00f1edos en las colinas de Messina.\u00a0<\/span><\/p>\n

Desde Milazzo vamos al norte, hacia el Estrecho para degustar este vino tinto que nace de la uni\u00f3n de caracter\u00edsticos vi\u00f1edos aut\u00f3ctonos: <\/span>Nerello Mascalese (45-60%), Nerello Capuccio (15-30%) y el anfitri\u00f3n Nocera (5-10%)<\/b>. No sea hagan enga\u00f1ar por su olor et\u00e9reo y delicado: ser\u00e1 seco y armonioso cuando se deguste. Un bouquet de olores y sabores \u00fanicos, ideal para platos de carne con sabores mediterr\u00e1neos, de caza y quesos curados. <\/span><\/p>\n

Vamos ahora al sur y deteng\u00e1monos en las laderas negras del <\/span>Etna<\/b>. El contraste visual entre la tierra oscura y el verde exuberante de los casta\u00f1os y robles les dejar\u00e1 boquiabiertos. Justo aqu\u00ed en el Etna las vi\u00f1as han <\/span>encontrado condiciones ambientales muy particulares, llegando a crecer hasta 1100 m s.l.m. <\/span>El \u00e1rea DOC del Etna<\/strong>, que se encuentra al interno de la provincia de Catania<\/strong>, podr\u00eda definirse como <\/span>\u201cUna Isla dentro una Isla\u201d <\/b>pues sus caracter\u00edsticas pedoclim\u00e1ticas la distinguen claramente del resto de la regi\u00f3n. La naturaleza del suelo, \u00edntimamente ligada a la matriz volc\u00e1nica, otorga a las uvas que aqu\u00ed se cultivan una particular y agradable sensaci\u00f3n de mineralidad<\/strong>, contribuyendo especialmente a los vinos blancos a mejorar su longevidad.\u00a0<\/span><\/p>\n

\u00bfListos para degustar? Tienen solo el embarazo de la elecci\u00f3n. Empecemos con <\/span>Etna bianco,<\/b> un coupage<\/em> formado por <\/span>Carricante<\/b> (m\u00ednimo 60%; 80% en la versi\u00f3n “Superiore”), vi\u00f1edo originario del Etna y el <\/span>Catarratto<\/b> (de 0 a 40%) de color amarillo pajizo con reflejos dorados, un sabor seco y fresco. D\u00e9jense entonces hechizar por los reflejos granates del<\/span> Etna rojo<\/b> (tambi\u00e9n en la variante “reserva”) compuesto por uvas<\/span> Nerello Mascalese<\/b> (m\u00ednimo 80%) y <\/span>Nerello Cappuccio<\/b> (0al 20%). El Etna rosado se vinifica con las mismas uvas, reconocibles por el color que tiende al rub\u00ed y por el intenso aroma. Por \u00faltimo, si les encantan las burbujas no pueden dejar pasar la oportunidad de degustar el <\/span>Etna espumoso,<\/b> rosado o vinificado en blanco,\u00a0 de uvas <\/span>Nerello Mascalese <\/b>(m\u00ednimo 60%), con su sabor persistente, del brut al extraseco.<\/span><\/p>\n

Si todav\u00eda desean descubrir la Sicilia a trav\u00e9s de sus vinos, esto es solo el principio. Pong\u00e1monos en marcha: <\/span>direcci\u00f3n sureste<\/a><\/b>! <\/span>Si se dirigen <\/span>al oeste,<\/b> no se preocupen, todav\u00eda tienen mucho que degustar<\/span> [ ver enlace Vinos del Ovest].\u00a0<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":51149,"template":"","categories":[1996,2021],"luogo":[2964,2972,2975,2957],"stagione":[2066,2064,2067,2065],"class_list":["post-64578","itinerario","type-itinerario","status-publish","has-post-thumbnail","hentry","category-sapori-da-non-perdere-es","category-territorio-es","luogo-catania-es","luogo-eolie-es","luogo-etna-es","luogo-messina-es","stagione-invierno","stagione-otono","stagione-primavera-es","stagione-verano"],"acf":{"sottotitolo":"Probemos la tercera parte","titolo_paragrafo_1":"Detalle","paragrafo_1":"

Zonas Doc, Docg, vi\u00f1edos aut\u00f3ctonos<\/b>… \u00bfpor d\u00f3nde empezar? <\/span>Cuando se trata de vinos de la Sicilia <\/span>existe el riesgo \u00a1literal de perderse! <\/b>Aqu\u00ed cada vino trae consigo los sabores, colores y olores de la zona de producci\u00f3n. No pueden decir que han descubierto completamente los lugares que est\u00e1n visitando si no han degustado el vino local primero.\u00a0<\/span>As\u00ed que vamos a descubrir entonces la Sicilia a trav\u00e9s de sus vinos.<\/span><\/p>\n

Empecemos por el norte de la isla, ende por las islas,<\/span> las Islas Eolias<\/b>: la primera zona <\/span>DOC (\u201cDenominaci\u00f3n de Origen Controlado”)<\/b> que nos encontramos es precisamente la de<\/span> Malvasia delle Lipari.<\/i><\/b> Un vino blanco <\/span>compuesto por dos uvas aut\u00f3ctonas sicilianas,la<\/span> Malvasia di Lipari <\/b>(hasta un 95%) y el<\/span> Corinto nero<\/b> (5-8%), de sabor dulce y arom\u00e1tico. Famoso tambi\u00e9n en su versi\u00f3n licorosa o en la versi\u00f3n <\/span>\u201cpassito\u201d<\/span><\/i>, denominado de este modo pues se obtiene a partir de uvas sometidas a proceso de\u00a0 secado natural y por ello con una gradaci\u00f3n de mayor contenido alcoholico (18%); se puede tomar como bajativo, tal vez acompa\u00f1ado de fruta seca.\u00a0<\/span><\/p>\n

Volvamos a la ruta y aterricemos en la Isla Madre.<\/span><\/p>\n","durata":"","distanza":"","difficolta":"","galleria":[{"ID":49687,"id":49687,"title":"menfi.nero-davola","filename":"menfi.nero-davola.jpg","filesize":377251,"url":"https:\/\/www.visitsicily.info\/wp-content\/uploads\/2022\/02\/menfi.nero-davola.jpg","link":"https:\/\/www.visitsicily.info\/es\/menfi-nero-davola-2\/","alt":"Nero d'Avola","author":"31","description":"inr","caption":"ph P.Barone","name":"menfi-nero-davola-2","status":"inherit","uploaded_to":0,"date":"2022-02-15 10:56:11","modified":"2022-09-05 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