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White Wines of Sicily

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The white wines of Sicily are characterized by intense aromas and flavors. Among the main Sicilian autochthonous varieties we mention Marsala , Alcamo DOC, Etna DOC etc. Grillo, Inzolia , Zibibbo , Catarratto , Carricante and vines like Grecanico , Chardonnay , Viognier, Fiano , Trebbiano and Moscato Bianco in Sicily represent the variety of vines prevailing white berry. Grillo, Catarratto and Zibibbo , known as Moscato d'Alessandria , are defined as the most important and representative vines of Sicily. The Grillo, according to recent studies, finds its origin in the crossing between Catarratto and Zibibbo . The vine of the Phoenicians is vinified in purity and gives a rich, complex and long-lived white. The Catarratto, an ancient native grape, is used together with the cricket and the inoculum to produce Marsala. It is a difficult vine and it takes a lot of care during the harvest to vinify it in order to maintain elegance and freshness. Zibibbo , which has always been vinified after a period of drying of the grapes, is nowadays most often produced in the dry version, excellent for the food pairings with Sicilian cuisine. Its sapling cultivation, typical of Pantelleria, was declared by UNESCO in 2014 a World Heritage Site.

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  • Brand: COLOMBABIANCA
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€20.00

The Chardonnay grapes that make up the Cuvée Vitese are hand-picked and expertly processed according to the tradition of the Classic Method or Champenois. The pressing takes place in full and in a soft and progressive manner extracting from the beans only the best part of the juice, the flower must. The first phase of the process consists in assembling the base wines, from which the final cuvée. With the addition of liqueur de tirage, fermentation begins. The wine is poured into the traditional champagnotte sealed with a crown cap. During this period the foaming takes place. The refermentation in the bottle takes place at 14 ° C for a duration of 60 days while the permanence on the lees is at least 24 months. During this phase, remuage takes place. After the so-called dègorgement, we add the liquer de expèdition (composed mainly of glucose and fructose). Finally the sparkling wine is capped and packaged.

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