Tasting notes: Colomba Bianca, ‘Vitese’, Sicily, Zibibbo
Colomba Bianca, ‘Vitese’, Sicily, Zibibbo. This crisp, fruity Zibibbo shows lifted notes of succulent white peach combined with soft floral aromatics of orange blossom and jasmine. Elegant and perfumed with a long, zesty citrus finish.
Food Match:
Shellfish, Vegetarian dishes, Cheese, Thai or Chinese
Producer/Region:
Established in 1970, Colomba Bianca is the largest Sicilian grower cooperative and the biggest Italian producer of organic wine. With more than 1,800 hectares dedicated to organically farmed vines. Colomba Bianca also has a further 7,500 hectares of vineyard, growing indigenous and international varieties. Despite their size, they engage a philosophy of micro-viticulture and micro-winemaking. This is to ensure the ultimate
precision, quality and expression of terroir.
The stunning range of single variety and innovative blends are tailor made under the watchful eye of head winemaker Mattia Filippi. Dynamic and passionate, the Cantine is constantly evolving with investments in
the vineyards and in the technology of their five specialist wineries. With their sights firmly fixed on the future of Sicilian wine, Colomba Bianca is rapidly becoming one of the leading names in organic winemaking in Italy.
Vineyard/Vinification:
Zibibbo, as it is known locally in Sicily, is the synonym for Muscat of Alexandria. It produces highly aromatic wines and is the local’s pride and joy. Here in these sun drenched vineyards, the highest standards are attained through the use of innovative technology. And the careful process of mapping the terroir according to the weather patterns, harvesting time, soils and vine age. The grapes undergo a sensory analysis and are hand harvested at the optimum maturity levels, according to the terroir and microclimate of the vineyard.
They are then harvested into 20 kilogram containers, to prevent the grapes from being prematurely crushed. The vineyards are made up of distinct soil and climate conditions and range from sea-level up to 700 metres above sea level, imparting subtle complexity into the wine.
The Zibibbo grapes were harvested in late August once they had reached the desired level of maturity. They were then softly pressed at 0.2 bar and the must was clarified at 12°C for 24 hours. The must was then fermented in stainless steel tanks at controlled temperatures of 15°C with selected yeasts, to preserve and retain the aromatic profile of the Zibibbo variety.
For more information about the producer: https://colombabianca.com/
