Peloro Bianco Sicilia DOC

Peloro is made from Grillo and Carricante grapes grown in vineyards in Faro Superiore overlooking the sea and benefiting from its cool, salty sea breezes. The vines range from twenty to thirty years old.

Vinified and aged in stainless steel and then in bottle. Brilliant color with interesting notes of chamomile and mimosa and Mediterranean herbs.


Wine exported to

Japan

Most recent awards

  • 2020 | Wine Advocate91
  • 2020 | James Suckling92
  • 2018 | Vinous90
  • 2015 | Wine Enthusiast92
Grape Varieties:

65% Grillo and 35% Carricante

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

10 days

Type of yeast:

Selected yeast

Fermentation temperature:

16 °C (60.8 °F)

Malolactic fermentation:

No

Aging containers:

Stainless steel

Bottling period:

March

Aging before bottling:

6 months

Aging in bottle:

3 months

Closure:

diam

Organic:

No

Vineyard name:

no name

Vineyard location:

Faro Superiore, Messina, Sicily

Vineyard size:

20 hectares (49 acres)

Soil composition:

Calcareous clay and sand

Vine training:

Guyot

Altitude:

250-370 meters (820 and 1,215 feet) above sea level

Vine density:

5,000-6,000 plants per hectare

Yield:

71 -75 quintals per hectare

Exposure:

Northeastern

Years planted:

1999

Age of vines:

15-30 years old

Time of harvest:

Mid to late September

First vintage of this wine:

2009

Total yearly production (in bottles):

15,000

Tasting notes:

Bright straw yellow in color. The nose boasts notes of white- and yellow-fleshed fruit, floral aromas of mimosas and chamomile, mineral aromas and Mediterranean herbs. On the palate, the wine is fresh and tangy with pleasant fruit and a long, invigorating finale heightened by lively citrus notes.

Serving temperature:

Best served at 6-8 °C (42.8-46.4 °F).

Food pairings:

Simple fish dishes as well as raw preparations like sushi and sashimi.

Aging potential:

3 years

Alcohol:

Alcohol cont.: 12.5%/13 by vol.; dry extract: 20 g/l; residual sugar: <5 g/l; total acidity: 6.5 g/l; pH: 3.2

Winemaker:

Carlo Ferrini