Resilience Perricone Sicilia D.O.C. - Colomba Bianca

The Resilience Perricone is a red wine from Sicily’s largest cooperative Colomba Bianca - an elegant purple-red young wine produced in the Val di Mazara valley. It is a tasty wine with notes of sour cherry and small red berries warm and enveloping with round tannins on the palate.

See the offer for 6 bottles.



18 Items

Data sheet

ProducerColomba Bianca
ClassificationSicilia D.O.C.
Wine styleDry red wine
MaturationPartly in oak barrels and partly in steel tanks for six months
BouquetTypical Perricone notes of sour cherry, small red berries and delicate scents of rose hip which bind well with scents of elegant spices.
TasteWide, warm and enveloping on the palate with round tannins, elegant and velvety. Fruity and sumptuous aftertaste.
Pairs withPairs well with char-grilled noble red meats, meat stews and tastefull pasta courses. Serving temperature 16-18°C
Alcohol14,5% vol.
Volume0,75 l

More info

The Colomba Bianca winery was founded in 1970. During the last 10 years it has become one of the biggest wine growing co-operative in Sicily operating 6 wineries and count on circa 2480 partners and extends along 7500 hectars of vineyards between the provinces of Trapani, Palermo, Agrigento, Caltanissetta and Ragusa. The vineyards can be found in areas which benefit of a vast pedoclimatic diversity, from the low coastal areas up to an altitude of 600 metres above sea level.

The Perricone vines for Resilience Perricone red wine grow in the vineyards of the Colomba Bianca cooperative in Western Sicily at altitudes from 100 to 300 m.

The grapes were hand-picked and carefully sorted. The grapes were vinified at the cooperative’s Tre Cupole winery near Marsala, where they were processed quickly to maintain the unique characteristics of these grapes, respecting their territorial origin. After a soft pressing the grapejuice was fermented with the skins for two weeks at a controlled temperature and with delicate pumping and punching. At the racking, one part of the wine continued its malolactic fermentation in barrels for six months, to be assembled once again with the other part, for further refinement in stainless steel.

Longevity 3-5 years


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