PINOT BIANCO
Denomination: IGP (Indicazione Geografica Protetta) Terre Siciliane.
Grapes used: Pinot Bianco; longstanding, low-yield vineyards located at an altitude of 400m.
Harvest: August 5th.
Bottling: Single batch.
FERMENTATION
Method: Temperature-controlled, in stainless steel.
Temperature: 16 - 18°C.
Duration: 13 days.
Malolactic: No.
TASTING NOTES
Straw-yellow color with greenish reflections.
Fragrant, cohesive bouquet with fruity undertones.
Fresh, dry and well-balanced palate.
ACCOMPANIMENT
Serve chilled at 8° - 10°C with appetizers, dishes based on fish and shellfish, soups and soft cheeses.
An excellent aperitif.
AWARDS
2005 - SEL. NAZ. VINI DA PESCE - annata 2004: Diploma di Merito.
2004 - SEL. NAZ. VINI DA PESCE - annata 2003: Diploma di Merito.
2002 - SEL. NAZ. VINI DA PESCE - annata 2001: Diploma di Merito.
2001 - SEL. NAZ. VINI DA PESCE - annata 2000: Diploma di Merito.
PINOT BIANCO
Denomination: IGP (Indicazione Geografica Protetta) Terre Siciliane.
Grapes used: Pinot Bianco; longstanding, low-yield vineyards located at an altitude of 400m.
Harvest: August 5th.
Bottling: Single batch.
FERMENTATION
Method: Temperature-controlled, in stainless steel.
Temperature: 16 - 18°C.
Duration: 13 days.
Malolactic: No.
TASTING NOTES
Straw-yellow color with greenish reflections.
Fragrant, cohesive bouquet with fruity undertones.
Fresh, dry and well-balanced palate.
ACCOMPANIMENT
Serve chilled at 8° - 10°C with appetizers, dishes based on fish and shellfish, soups and soft cheeses.
An excellent aperitif.
AWARDS
2005 - SEL. NAZ. VINI DA PESCE - annata 2004: Diploma di Merito.
2004 - SEL. NAZ. VINI DA PESCE - annata 2003: Diploma di Merito.
2002 - SEL. NAZ. VINI DA PESCE - annata 2001: Diploma di Merito.
2001 - SEL. NAZ. VINI DA PESCE - annata 2000: Diploma di Merito.
