Vignavella Bianco - Azienda Milazzo

This is a fine Sicilian organic white wine revealing unique but different notes at the same time from one of Sicily’s best producers. Made from a special selection of an ancient biotype of Catarratto. A bright golden straw yellow wine with an explosion of fruit as well as scents of flowers.

19,20€

008-090

4 Items

Data sheet

Vintage2016
GrapesCatarratto
Alcohol13,5%
Volume0,75 l
Wine styleDry white wine
Pairs withMatches well with dishes of oily fish, grouper, black cod, un-salted cod and with shellfish such as lobster and lobster-crab. Its fascinating structure also allows it to be enjoyed with meat dishes. Serving temperature 7 -10°C.
RegionSicilia
OrganicYes
BouquetHints of yellow and white ripe peach, intermingled with pineapple and ripe Williams pears.
TasteAn elegant altogether opulent wine that expresses ripe fruit notes evolving into spicy hints.
ProducerAzienda Milazzo
MaturationMaturation 6-12 months in stainless steel tanks. Final ageing in the bottle for about 3 months.

More info

The Milazzo family way of “winemaking” is the tireless work in the vineyard. The natural meticulous improvement in the vine types is the fruit of a route that started out over fifty years ago and is still travelling on today: the search for the perfect combination between selecting the clones, the choice of the subsoils and the microclimate’s characteristics in each part of the vineyards. Milazzo's organic certification shows the commitment as winemakers to produce quality wines that also attests the responsibility for the environment.

The catarratto grapes for the Vignavella white wine grow in Milazzo’s Vella and Munti vineyards at 400 metres altitude in the South of Sicily on the hills to the north-east of Campobello di Licata. A grape growing area with a colorful mosaic of soils and the influence of a typical Mediterranean climate that make wines with their own identity and an original character

The grapes were manually harvested and carefully sorted followed by a soft pressing of the grapes. The must was fermented in stainless steel vats and remained in the tanks for 6-12 months before bottling. The wine matured for another 3 months in the bottles before release.

Longevity 5-7 years.

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