Discover the perfect pair for your seafood dishes with Mandrarossa ‘Urra di Mare’ Sauvignon Blanc. This straw-yellow wine boasts intense citrus, peach, and apricot notes, with hints of refreshing mint and basil. Its fruity aroma and minerality create a harmonious and refreshing palate, perfect for oysters, fish salads, and grilled fish.

Critic Review

Decanter Magazine: 90Pts (2020 vintage)

“From clay-limestone soils in Menfi, this Sauvignon offers a minerally, coastal take on the popular variety. Its dripping in salinity, with scents and flavours of bright lemon, lime and peach. Touches of garrigue, apple, gooseberry and more salt emerge on the finish. Enjoy cold with shellfish.“
James Button

About the Producer

First produced in 1999, the Mandrarossa wines come from a selection of the best sites from Cantine Settesolis 6,000 hectares of vineyard, situated in southwestern Sicily and planted with 32 different grape varieties. This range was conceived after the diverse soils of the vineyards were mapped, enabling the winemakers to focus on what were then ranked their best sites. Under the leadership of co-operative president Giuseppe Bursi, consultant winemaker Alberto Antonini has sought to improve viticulture, which in turn has resulted in better wines. Working with soil specialist Pedro Parra and head winemaker Mimmo De Gregorio, Alberto has selected 500 hectares of vineyard for the production of the Mandrarossa wines. These vineyards are situated close to the sea, where intense sunlight, moderating sea breezes, mild temperatures, multiple elevations and a myriad of different soil types combine to give the sort of grapes that Mimmo and Alberto are looking for.

Vineyard and Winery

The vineyards for this wine are located between 80 and 350metres above sea level in the area around Menfi, on the southwestern coast of Sicily. Soils here comprise of clay and limestone,which lend an elegant minerality to the finished wines. The vinesare Guyot trained and planted at a density of 4,000-4,500 plantsper hectare.

The grapes were hand harvested in the second week of August.After being crushed and destemmed, the must was immediatelycooled to 5-8C and maintained at these temperatures for four tosix hours. Fermentation took place in stainless-steel tanks for 15-20days at controlled temperatures of 16-18C. The wine was thenaged for four months in stainless steel tanks before bottling andrelease.