Cristo di Campobello C'D'C' Bianco 2010
Other White Blends from Sicily, Italy
Aromas of yellow flowers, white melon. Well-balanced palate, with good acidity and a soft texture. Fresh, intense fruit and citrus fruit flavors, with notes of sweet spices and Mediterranean herbs on the finish.
Wine Enthusiast - "A Sicilian blend of Chardonnay, Insolia, Catarratto and Grillo, this beautifully luminous white wine opens with bright aromas of white flower, honeysuckle and exotic fruit. It has a lean, compact mouthfeel that would pair with salty or fried appetizers."
Baglio del Cristo di Campobello Winery
In Baglio del Cristo di Campobello: thirty hectares of vineyards of the land of the Sicily of Agrigento; a one and only organism of ten micro-areas, a unified possession of fifty hectares of land at Campobello di Licata. A deep terrain, limestone and chalk, on hills ranging from 230 to 270 meters above sea-level and at 8,000 meters from the coast.
Some 5,000 vines per hectare: all patriarchal firstborn of our Motherland, each and every one hand-harvested into small crates. High lineage of Agrigento, day after day, nurtured.
Spiritual morphology. View all Baglio del Cristo di Campobello Wines
About SicilyView a map of Sicily wineries (SIH-sih-lee) Nero d'Avola, this hot and hilly region is diverse. Sicily was at one time more quantity focused than quality, and while it's still producing a great deal of wine, the quality coming out is much better. With poor soil (great for grapes), warm sunshine, little rainfall and good mountain terrains, this little island is perfect for making the good stuff.
Notable FactsThere are still delicious sweet wines coming from Sicily, including Marsala, Moscato di Pantelleria & Malvasia delle Lipari. But the reds are the wines making people stand up and notice. Nero d'Avola is demonstrating its potential for making deep reds with the ability to age. Some winemakers are taking a chance with international varieties, like Merlot and Cabernet Sauvignon. These grapes are sometimes blended with the Nero d'Avola or other native Italian varietals – adding a bit of international sophistication to regional charm.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
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