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Producer: Colomba BiancaGrape Varieties: Nero d'Avola 65%, Syrah 35%Optimum Drinking: Within 3 yearsWine Style: Juicy red wineAlcohol by Volume: 14%Closure: CorkCountry: Italy
Intense blackberry and violet scents, lead to a juicy, fruity palate with supple tannins and wonderful structure, all wrapped up with a warm and spicy finish.
Established in 1970, Colomba Bianca Cantine is the largest Sicilian grower cooperative and the biggest Italian producer of organic wine, with more than 1,800 hectares dedicated to organically farmed vines. Colomba Bianca also has a further 7,500 hectares of vineyards, growing indigenous and international varieties. Despite their size, they engage in a philosophy of micro-viticulture and micro-winemaking to ensure the ultimate precision, quality and expression of terroir. The stunning range of single variety and innovative blends are tailor-made under the watchful eye of head winemaker Mattia Filippi. Dynamic and passionate, the Cantine is constantly evolving with investments in the vineyards and in the technology of their five specialist wineries. With their sights firmly fixed on the future of Sicilian wine, Colomba Bianca is fast becoming one of the leading names in organic winemaking in Italy.
2015 may be considered as one of the best vintages in Sicily, in the past decade.
The highest standards are attained through the use of innovative technology and the careful process of mapping the terroir according to the weather patterns, harvesting time, soils and vine age. The grapes undergo a sensory analysis and are hand harvested at the optimum maturity levels, according to the terroir and microclimate of the vineyard. They are then harvested into 20kg containers, to prevent the grapes from being prematurely crushed. The vineyards are situated in the south west of the island and are made up of distinct soil and climate conditions and range from sea-level up to 700 metres above sea level, imparting subtle complexity into the wine.
The grapes were handpicked in small cases of 20kg between late August and the first days of September, once they had reached their optimum maturity. A maceration on the skins took place at low temperatures for two days for the extraction of tannins and colour. Fermentation took place at 20°C in small, stainless steel tanks for approximately 12 days, retaining the aromatics and flavour profiles of both the Nero d'Avola and Syrah varieties.
A versatile red, which accompanies cured meats, pasta and rich beef dishes.
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