Description
The Mamertino di Milazzo PDO or Mamertino PDO is reserved for the following types of wine: White and Red. The Designation also incorporates numerous grape variety specifications.
Production Area
The production area of Mamertino di Milazzo PDO or Mamertino PDO is within the territory of numerous municipalities in the Province of Messina, in the Sicily region.
Description of product typologies
Mamertino di Milazzo PDO or Mamertino PDO Bianco is straw-yellow in colour, varying in intensity and at times with greenish highlights; the nose offers fruity notes ranging from peach to lemon zest; it is fresh and sapid on the palate, with a mineral aftertaste. Mamertino di Milazzo PDO or Mamertino PDO Rosso is intense ruby-red in colour, tending towards brick-red with ageing; the nose is composed of fruity notes of red flesh supported by fresh minerality; it is warm and structured on the palate, with evident tannins. It can display Riserva on the label.Mamertino di Milazzo PDO or Mamertino PDO Bianco Riserva and Mamertino di Milazzo PDO or Mamertino PDO Rosso Riserva wines must have been aged for a minimum period of 24 months, of which at least 6 must be in wooden barrels, commencing November 1st of the year following that in which the grapes were produced.
Grape variety specifications
The Mamertino di Milazzo PDO or Mamertino PDO may display the following grape variety specifications. From white grape varieties: 100% Grillo-Ansonica or Grillo-Inzolia, with a minimum of 20% of each grape variety. From red grape varieties (incl. Riserva): min. 85% Nero d’Avola, Calabrese, pure or with the addition of similarly-coloured unaromatic grapes originating from other grape varieties suitable for cultivation in the concerned area, max. 15%. The characteristics of the colour, fragrances and flavour of each specification are those typical of the grape variety and terroir of origin. Mamertino di Milazzo PDO or Mamertino PDO Calabrese and Mamertino di Milazzo PDO or Mamertino PDO Nero d’Avola wines may display Riserva on the label if they have been aged for a minimum period of 24 months, of which at least 6 must be in wooden barrels, commencing November 1st of the year following that in which the grapes were produced.
