In Etna, they produce spumante that has notes of lime pith than volcanic minerality. Sales have increased with the rise of the spritz—they currently make up 33% of all Etna sales in the US. I think I helped the domestic sales while I was there, as I drank Campari spritzes every day at aperitivo.
Given spumante tends to be cheaper than Prosecco, people are smartly using it for their cocktails. Cantine luppa produces an all-Nerello Mascalese spumante with green melon notes and a frothy mousse. (Btw, also liked their red Clo, which had great plum and pomegranate notes.)
Sicilian recipe version: 2 parts Campari, 3 parts spumante, 1 part sparkling water. Serve with Castelvetrano olives or pistachio nuts.
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And now I have the song, “Asti Spumante sparkling wine” in my head….
Looks delicious. Made me want to try one.
This article on Sicilian-style spritz is a delightful read! The vibrant flavors and unique ingredients truly capture the essence of Sicilian culture. I love how it combines refreshing citrus with herbal notes, making it perfect for warm evenings. Can’t wait to try making one at home and bring a taste of Sicily to my gatherings!