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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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.
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.
Sicily makes a lot o' wine. From Marsala, the sweet, fortified wine of the region, to up-and-coming 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...Read More About Sicily
Other White Wine
While there are a slew of other white varietals out there in the world, a few more worth knowing about...
Mostly grown and drunk in the northwest part of Spain,
Rias Baixas (in Galacia),
this grape is loved by almost
all who try it. A great alternative to Sauvignon Blanc, Chardonnay and every other white grape, Albarino is
aromatically intense...Read More About Other White Blends
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