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Producer: Colomba BiancaGrape Varieties: 100% Nero d'AvolaOptimum Drinking: Within 4 yearsWine Style: Rich smooth complex redAlcohol by Volume: 14%Closure: CorkCountry: Italy
An intense bouquet of rich brambly fruits with a seductive note of black pepper spice. Concentrated on the palate with juicy blackberry and ripe plum flavours, which are beautifully balanced by velevety tannins. Long and elegant on the finish, this is quintessential Nero d'Avola.
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.
Sicily's beloved Nero'Avola is famed for its deep, rich wines and is considered by some to be the island's most important red variety. Here in these sun-drenched vineyards, 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 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 meticulously selected, then de-stemmed and crushed. Fermentation took place with the skins and carefully selected yeasts, at controlled temperatures in stainless steel tanks. 50% of the wine was matured in French oak barrels for a period of six months.
This wine has the intensity to match rich, meaty full-flavoured dishes and is perfect with a juicy, pan fried steak.
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