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Palladio Bianco 2016

Other White Blends from Italy
    750ML / 12% ABV
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    750ML / 12% ABV

    Winemaker Notes

    Palladio Bianco dances in your mouth, with refreshing acidity and an inviting nose of hints

    of apple and delicate floral notes.

    This food-friendly Bianco is an excellent companion to shellfish, seafood and fresh pasta

    dishes.

    Blend: 60% Chardonnay, 20% Trebbiano, 20% Grillo

    Critical Acclaim

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    Palladio
    Palladio, Italy
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    Since it was founded in 1992, Palladio wines have received numerous accolades as Best Buys from food and wine journalists. With its stylish packaging, extreme versatility and value-oriented pricing, Palladio allows the American wine drinker to enjoy the best quality wines from Italy every day. World-renowned oenologist Alberto Antonini’s involvement and direction serves as a guarantee that this wine is produced to be the true expression of this historical appellation. Grapes that produce Palladio wines are grown in the Montalbano district near the historical cities of Florence and Siena. Vineyards thrive in this area. The soil is composed mostly of clay schists, commonly called galestri, which are rich in structure and poor in organic substances. The local climate, usually a mild winter, rainy spring, hot summer and temperate autumn, is perfect for the maturation of grapes. Even in winter, rainy periods usually alternate with crisp, sunny days. Snowfall is rare and when it does occur, it melts quickly. At Palladio, quality winemaking begins in the vineyard where management is constant and procedures such as vine-trimming, green pruning and leaf removal all ensure superior grape quality. The winery is equipped with the most technologically advanced equipment, including horizontal, air-pumped presses, vacuum filtration and temperature-controlled fermentation, although the greatest emphasis is placed on the selection of quality fruit at harvest.


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    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture virtually inextricable from wine. Wine grapes grow in every region throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean. Naturally, most Italian regions enjoy a Mediterranean climate and a notable coastline, if not coastline on all borders, as is the case with the islands of Sicily and Sardinia.

    The Alps in the northern regions of Valle d'Aosta, Lombardy and Alto Adige as examples, create favorable conditions for cool-climate varieties, while the Apennine Mountains, extending from Liguria in the north to Calabria in the south, affect climate, grape variety and harvest periods throughout. Considering its variable terrain and conditions, it's still safe to say that most high quality viticulture in Italy takes place on picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but are declining in popularity, especially as younger growers take interest in reviving local varieties. Most important are Sangiovese, reaching its greatest potential in Tuscany and Nebbiolo, the prized grape of Piedmont, producing single varietal, age-worthy wines. Other important varieties include Corvina, Montepulciano, Barbera, Nero d’Avola and of course the whites, Pinot Grigio and Trebbiano. The list goes on.

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    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.

    STC661023_2016 Item# 507524