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Cristo di Campobello C'D'C' Bianco 2011

Other White Blends from Sicily, Italy
    0% ABV
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    0% ABV

    Winemaker Notes

    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.

    Critical Acclaim

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    Cristo di Campobello

    Baglio del Cristo di Campobello

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    Baglio del Cristo di Campobello, Sicily, Italy
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    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.

    A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

    Though most think of the climate here as simply hot and dry, variations on the sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

    Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieites or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected wines of the island.

    Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    MTICDCBIANCO_2011 Item# 120915