Pietra Tagliata
Casa Vinicola Manzo grew out of the commitment of a family in Sicily
that has always believed in the extraordinary enological potential of its land
and it now counts over 50 years of experience in producing premium Sicilian
wines.
Vito Manzo and is brother, Giacomo, launched a new production project in 2000, named Pietra Tagliata, based on the family's historic cellar in Marsala and nearby vineyards (50 ha).
The indigenous white grapes Grillo & Insolia are grown on limestone-rich soils in the Marsala & Trapani region. The Grillo is cold fermented ( 5 degrees) in stainless steel , to allow the aromatics of the grape to come through. It is rich but not in a heavy fashion, reminiscent of macadamia and honey scents, finishing with a delicate freshness on the palate.
The Insolia is a textured and aromatic white grape, that makes a refreshing alternative to Chardonnay. The combination of fermentation in higher temperatures (16-18 degrees), followed by lees ageing (3 months) and bottle againg (3 months) results in wines with softer fruit, and more concentration, than Grillo.
The Nero d'Avola red is also made in stainless-steel and cool fermented, to ensure the purity and the intensity of fruit, followed by some time on its lees. It yields a wine full of soft, sweet berry fruit, spiced up with hints of earth, truffles and chocolate.
Vito Manzo and is brother, Giacomo, launched a new production project in 2000, named Pietra Tagliata, based on the family's historic cellar in Marsala and nearby vineyards (50 ha).
The indigenous white grapes Grillo & Insolia are grown on limestone-rich soils in the Marsala & Trapani region. The Grillo is cold fermented ( 5 degrees) in stainless steel , to allow the aromatics of the grape to come through. It is rich but not in a heavy fashion, reminiscent of macadamia and honey scents, finishing with a delicate freshness on the palate.
The Insolia is a textured and aromatic white grape, that makes a refreshing alternative to Chardonnay. The combination of fermentation in higher temperatures (16-18 degrees), followed by lees ageing (3 months) and bottle againg (3 months) results in wines with softer fruit, and more concentration, than Grillo.
The Nero d'Avola red is also made in stainless-steel and cool fermented, to ensure the purity and the intensity of fruit, followed by some time on its lees. It yields a wine full of soft, sweet berry fruit, spiced up with hints of earth, truffles and chocolate.
 
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