In the late 1970s, Sicilian wine embarked on a significant journey of rejuvenation. By adhering to good practices, Colomba Bianca has emerged as one of the most compelling entities in Sicily’s winemaking landscape.
In the 80’s Colomba Bianca begins to transform its own grapes inside the first production plant Tre Cupole, surrounded by the countryside of Mazara and Salemi, with an approach that enhances the raw material and gives recognition to the work of the local winegrowers. Today, Colomba Bianca is the largest grower cooperative and exporter of Sicilian wines.
In the sun-soaked vineyards of Sicily, the highest standards are achieved through a combination of innovative technology and meticulous attention to detail in mapping the terroir based on weather patterns, harvest timing, soil composition, and vine age. Grapes undergo sensory analysis and are carefully hand-harvested at optimal maturity levels, tailored to the specific terroir and microclimate of each vineyard. To prevent premature crushing, the grapes are carefully collected in 20kg containers. The vineyards exhibit diverse soil and climate conditions, ranging from sea level to 700 meters above sea level, contributing to the nuanced complexity found in the resulting wines.
The grapes were carefully sorted, de-stemmed and crushed. Fermentation took place in stainless steel tanks at controlled temperatures with selected yeasts. 50% of the wine was then matured in French oak barrels for a period of six months.
A Syrah of rich depth and intensity, revealing ripe fruits accompanied by hints of black pepper. Full- bodied, with velvety tannins and a lingering touch of exotic spice on the finish.
Food pairing suggestion: Royal barbecued pork loin.
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