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Le Casematte Peloro Bianco 2016

Other White Blends from Sicily, Italy
    0% ABV
    • WE92
    • JS91
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    0% ABV

    Winemaker Notes

    Bright straw yellow in color. The nose boasts notes of white- and yellow-fleshed fruit, floral aromas of mimosas and chamomile, mineral aromas and Mediterranean herbs. On the palate, the wine is fresh and tangy with pleasant fruit and a long, invigorating finish heightened by lively citrus notes.

    Critical Acclaim

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    Le Casematte

    Le Casematte

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    Le Casematte, Sicily, Italy
    Image of winery
    Anyone who has met Gianfranco recognizes his enthusiasm and passion for fine wine and the amazing island of Sicily. Today, Gianfranco owns his own winery alongside partners Filippo Pistone and Italian soccer champion, Andrea Barzagli. Set in the northeastern corner of Sicily, near Messina, Le Cassematte focuses on a single, tiny, quality-driven appellation: Faro.

    Gianfranco's winery is located at Faro Superiore, high up over the Messina Strait, where the hillsides can have a gradient up to 70%. The winery was named after two casematte or casemates (a.k.a. pillboxes) from World War II, which served as observatories and defensive structures at that time. Today, in more peaceful times, the casemates are content to watch over Gianfranco’s largest vineyard, which is five acres in size.

    The Le Casematte total surface area is a little over 17 acres of terraced vineyards, and is located at an altitude between 820 and 1,215 feet above sea level. Pristine and remote, these vineyards benefit from the constant sea breezes of the Messina Strait, notably the Sirocco wind during summer. Large temperature swings give the wines excellent aromatic qualities and a freshness running through the whole range.

    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.

    WWH145449_2016 Item# 317035