Salina Bianco IGT Salina
Native Inzolia and Catarratto grapes are grown in vineyards on Salina and Vulcano. The vineyards enjoy and elevated position, volcanic soil, and excellent exposure, the wine ages in stainless steel and bottle. A lovely white with a Mediterranean air that will make you feel like you are there. Fragrant, deep, typical to the island, and crisp.
Wine exported to
Hong Kong, Canada, USA, Australia
Most recent awards
- 2019 | James Suckling92
- 2016 | Vinous89
- 2013 | Wine Enthusiast89
Grape Varieties:
60% Inzolia and 40% Catarratto
Fermentation container:
Stainless steel
Length of alcoholic fermentation:
6 days
Type of yeast:
Selected yeast
Fermentation temperature:
16 °C (60.8 °F)
Malolactic fermentation:
Yes
Fining agent:
Yes
Aging containers:
Stainless steel
Bottling period:
March/April
Aging before bottling:
4 months
Aging in bottle:
2 months
Closure:
Diam
Organic:
NO
Vineyard name:
VALDICHIESA
Vineyard location:
On the islands of Salina, off the coast of Sicily
Vineyard size:
12 hectares (30 acres)
Soil composition:
Volcanic soil
Vine training:
Espalier
Altitude:
400 meters (1,300 feet) above sea level
Vine density:
2,025 vines per acre
Yield:
80ql
Exposure:
Northeastern
Years planted:
1994
Age of vines:
25 years old
Time of harvest:
September
First vintage of this wine:
1981
Total yearly production (in bottles):
20,000
Tasting notes:
Brilliant straw yellow with deep gold highlights; the elegant nose recalls Mediterranean scrub, strawberry trees, sage, juniper, and myrtle, exotic fruit and citrus confirmed on a crisp, appealing, flavorful and persistent palate.
Serving temperature:
Best enjoyed at 8-10 °C (46.4-50 °F).
Food pairings:
Excellent with fish starters, pasta with vegetables, seafood risotto, fish dishes with sauce, and soft cheeses.
Aging potential:
3 years
Alcohol:
Alcohol cont.: 13% by vol.; dry extract: 32; total acidity: 6,20; residual sugar: 3.34 g/L
Winemaker:
Carlo Hauner
