Adènzia Bianco from the young Sicilian winery Baglio Del Cristo Di Campobello, a winery that is deeply passionate about producing and continuously improving their quality wines from their excellent location in the hills near the south coast. This white wine is made from the indigenous grapes Grillo and Inzolia, and has fine fruit notes, round texture, fresh and fruity with well-balanced acidity.
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|Producer||Baglio Del Cristo Di Campobello|
|Wine style||Dry white wine|
|Grapes||Grillo - Inzolia|
|Maturation||Three months on the lees in stainless steel tanks and at least two months in the bottles.|
|Bouquet||Delicious notes of citrus fruits, with white peach, medlar and pineapple.|
|Taste||Round texture, yet fresh, with full fruit flavors, kept fresh by well balanced acidity and intensity that draws out the finish.|
|Pairs with||Shellfish, starters and pasta dishes with fish or vegetables, main courses with fish. Serving Temperature 8-10 °C|
The Bonetta family at the old Baglio del Cristo farm has only been growing vines for the last 20 years and has managed to present itself as an important and innovative winery in Sicily enhancing both the native and international grapes that they adapt well to the limestone chalky soils, the hot summer temperatures mitigated by the cooler sea breezes. The family currently manage 30 hectors of vineyards and their philosophy is about individual vinification of each vineyard in respect for a unique and precious territory with strong focus on quality in all phases of the wine production.
The Grillo and Inzolia vines for the Adènzia Bianco white wine have an age of 18 years and grow in deep chalky limestone soil in a hilly terrain at an altitude of between 230 and 270 ms in Campobello di Licata at a short distance from the Mediterranean Sea on the south coast of Sicily. Each type of the grapes was manually harvested and processed separately. After de-stemming and crushing, the temperature of the grapes was lowered to 8-10 ºC for the maceration and fermentation. Following a light pressing the grape juice was separated and decanted at low temperature. After the fermentation the wine aged for 3 months on the lees in temperature-controlled stainless steel tanks before being blended to the final wine and bottled. The wine rested at least two months in bottles.
Longevity 3-5 years