Parasole
The production of winemaker Milena Danei of Parasole consists of very few specimens released each year, capable of conveying in the glass the radiant, briny, and Mediterranean context of the island. The first label produced by the winery was the Ansonaco 'Strulli', an extraordinarily evocative macerated white wine whose name derives from the appellation of the first vineyard entrusted to Milena by her father.
adopted is that of the low bush, with the rows supported by canes gathered on the island. In this environment, the vines are cultivated in a biological regime, thus excluding the use of pesticides, herbicides, and other synthetic chemical substances. The harvests are carried out entirely by hand, and in the processing of the main label, the orange wine 'Strulli', the bunches are pressed in steel tanks for spontaneous alcoholic fermentation associated with 5 days of skin maceration. The maturation period also takes place in steel, and the mass is finally bottled without undergoing any clarification or filtration.The production of winemaker Milena Danei of Parasole consists of very few specimens released each year, capable of conveying in the glass the radiant, briny, and Mediterranean context of the island. The first label produced by the winery was the Ansonaco 'Strulli', an extraordinarily evocative macerated white wine whose name derives from the appellation of the first vineyard entrusted to Milena by her father.
The production of winemaker Milena Danei of Parasole consists of very few specimens released each year, capable of conveying in the glass the radiant, briny, and Mediterranean context of the island. The first label produced by the winery was the Ansonaco 'Strulli', an extraordinarily evocative macerated white wine whose name derives from the appellation of the first vineyard entrusted to Milena by her father.
adopted is that of the low bush, with the rows supported by canes gathered on the island. In this environment, the vines are cultivated in a biological regime, thus excluding the use of pesticides, herbicides, and other synthetic chemical substances. The harvests are carried out entirely by hand, and in the processing of the main label, the orange wine 'Strulli', the bunches are pressed in steel tanks for spontaneous alcoholic fermentation associated with 5 days of skin maceration. The maturation period also takes place in steel, and the mass is finally bottled without undergoing any clarification or filtration.The production of winemaker Milena Danei of Parasole consists of very few specimens released each year, capable of conveying in the glass the radiant, briny, and Mediterranean context of the island. The first label produced by the winery was the Ansonaco 'Strulli', an extraordinarily evocative macerated white wine whose name derives from the appellation of the first vineyard entrusted to Milena by her father.
