100 % Fiano.
grapes are destemmed and then softly pressed in the pneumatic press. Before pressing, in order to obtain optimum extraction of the aromas, we leave the grapes in contact with the skins for about 24 hours at about 10 C°.
Following the addition of selected yeasts, fermentation takes place in stainless steel, for about 10/15 days, at a controlled temperature of 18-20°. The final step is to leave the wine on its fine lees for about 3 or 4 months.
one of the most highly regarded white grape varieties of Southern Italy, Fiano is typically grown in Campania, and has recently been very successfully grown in Sicily. A new departure for Santa Tresa, this crisp and refreshing wine offers a bouquet of citrus and tropical fruits. Really well balanced, straw yellow in color, it is ideal as an aperitif, but pairs also well with spaghetti alle vongole, prawns and with seafood in general.
Mundus Vini 2014 – Gold Medal
IWSC 2016 – Commended
Shellfish, whitemeat, shrimps, crab
Seafood Marinara Pasta
Ingredients for 4 servings
- 500 g linguine pasta
- 15 ml olive oil
- 4 cloves garlic, minced
- 1 small red onion, minced
- 10 ml lemon juice
- 2 tomatoes, seeded and diced
- 1 (8 ounce) can crushed tomatoes
- 15 g tomato paste
- 2 g dried oregano
- 1 g ground thyme
- 910 g mussels, cleaned and debearded
- 455 g uncooked medium shrimp, peeled and deveined
- 235 ml dry white wine
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.