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