The hospitality of Sicily is globally renowned for its exceptional attention to detail. From the meticulous crafting of homemade meals to the care and personalized attention dedicated to guests, Sicilians are adept at creating a warm and relaxed atmosphere that renders each visit unforgettable. A table brimming with local delights, such as freshly-made pasta, newly-caught seafood, artisanal cheeses, and regional wines, is merely the beginning of a culinary experience that captivates all the senses. The Ansaldi family are well-versed in this art and, at their winery established in 2000 in Marsala (Sicily), they open their doors to the world to showcase the cultural heritage, Sicilian identity, and their fervor for wine.
Under the guidance of Giacomo Ansaldi, a distinguished researcher and winemaker in Sicilian viticulture, they present wines such as Ansaldi Celso Pesce Sauvignon Blanc, a wine crafted from the sauvignon blanc variety originating from vines planted in 2009 on chalky marl soil at an altitude of 350 meters above sea level. The cultivation is organic with Bio certification, and the grapes are handpicked into 15 kg crates. Once at the winery, the selected grapes undergo cold maceration and, after a gentle pressing, the must ferments in stainless steel tanks at a temperature of 14-18°C with indigenous yeasts. Subsequently, the wine remains on its lees for six months and ages an additional three months in the bottle.
With the aim of rejuvenating the historical identity and potential of the Marsala area, the Ansaldi family, including Giacomo's wife, Paola, and their children Giorgio and Edoardo, are exceptional hosts. Ansaldi Celso Pesce Sauvignon Blanc is a testament to this. This fresh and lively white wine, imbued with exquisite aromas, is not only a delight for the palate but also a tribute to the dedication and passion of Sicilian winemaking.