Peloro Bianco Sicilia DOC
65% Grillo and 35% Carricante. Bright straw yellow in color. The bouquet has notes of white and yellow-fleshed fruit, floral aromas of mimosa 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.
“Le Casematte is deeply rooted in the territory and its history but also values the needs of contemporary wine production.”
Wine exported to
Japan, USA
Most recent awards
- 2021 | Vinous91
- 2020 | Wine Advocate91
- 2020 | James Suckling92
- 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
