Founded in 1880, the Pellegrino family farms stretch for more than 300 hectares across many kinds of soil and microclimates. In over 135 years, Pellegrino has gained a deep knowledge of Sicily lands and the methods for cultivation of native grape varieties and the best techniques for wine-making.
The smooth and light tannin of this wine enhances the taste of the wontons and the succulence of the slightly peppery pork filling flavoured by the ginger and the scallions.
This delicate bite of Cantonese cuisine blends sublimely with the fruitiness of one of the most intriguing autochthonous Sicilian grape. The fresh and lively wine has a powerful balance between acidity and sweet tendency that enhances the flavour of the pork and black mushroom siu mai.