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

The Resilience Grillo is a new wine from Sicily’s largest cooperative Colomba Bianca - it is an elegant straw yellow young wine produced in the Val di Mazara valley. It is a fresh wine with notes of yellow fleshed fruits and floral scents with a beautiful sapidity and acidity.

See the offer for 6 bottles.

9,00€

256-060

This product is no longer in stock

Data sheet

ProducerColomba Bianca
RegionSicilia
ClassificationSicilia D.O.C.
Wine styleDry white wine
GrapesGrillo
Vintage2019
MaturationIn stainless steel tanks for 5 months with frequent batonnage.
BouquetElegant notes of yellow fleshed fruits with tropical hints. Mellow floral scents of orange blossom and citrus fruits.
TasteExcellent sapidity and varietal identity. The balanced acidity supports the elegance on the palate.
Pairs withPairs well with vegetable dishes and tasty paste or pizza dishes. Serving Temperature 8-10°C.
Alcohol12,5% 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 Grillo vines for Resilience Grillo white wine grow in the vineyards of the Colomba Bianca cooperative in Mazara del Vallo in southwestern Sicily at altitudes from 100 to 600 m.

The grapes were hand-picked and carefully sorted. The grapes were handled at the cooperative’s Val di Mazara winery, where they were processed quickly to maintain the unique characteristics of these grapes, respecting their territorial origin. The grapes were pressed softly to maximize the scents and natural acidity of the must. Following the static separation of the skins the must was cooled to 12°C for 24 hours in order to clarify the must before the fermentation, which took place in stainless steel tanks. Refinement of the wine took place in the tanks for 5 months with frequent batonnage to maintain the noble lees in suspension and limit the use of sulphites.

Longevity 3-5 uears

 

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