Catarratto and Inzolia, two of Sicily's native grape varieties are blended together in this beautiful and easy drinking white wine. Perfumed and refreshing, with a hint of lemon and pistachio nuts.
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.
Catarrato is one of the most widely planted native varieties in Sicily and is renowned for its bright, full bodied and lemony wines. Inzolia also a native grape to Sicily, which was traditionally used for fortified Marsala wines. Now it has come into its own producing crisp, dry and aromatic wines. 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 handpicked at their optimum maturity and then vinified in small stainless steel tanks to retain the freshness and purity of fruit of the Catarratto and Inzolia varieties. 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 five months, preserving all the aromatics, prior to release.
A lovely apéritif wine or the perfect match with grilled fish with a twist of lemon.
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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