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Producer: Colomba BiancaGrape Varieties: 100% GrilloOptimum Drinking: Within 3 yearsWine Style: Fresh aromatic whiteAlcohol by Volume: 13%Closure: CorkCountry: Italy
Grillo is the flagship of Sicily's indigenous white varieties, with its aromatic and floral nose. Fresh and harmonious, with ripe melon and green apple flavours, a well structured palate, the Vitese Grillo has a long and elegant 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.
Grillo is famous for its role in the production of Marsala wines, but has recently come into its own as a varietal making light, fresh and citrussy wines. Here in these sundrenched 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 handpicked at their optimum maturity and then vinified in small stainless steel tanks to retain the freshness and purity of fruit. A soft pressing of the must took place at 12°C for 24 hours, followed by fermentation at 16°C with selected yeasts. The wine rested in tank for four months, preserving the aromatic characteristics, prior to its release.
Wonderful served with fish based pasta dishes, delicate risottos or slow roasted lemon chicken.
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