Feudo di Santa Tresa Rina Ianca Grillo-Viognier 2019
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Enthusiast
Wine -
Suckling
James
Product Details
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Somm Note
Winemaker Notes
Straw yellow color. The nose opens with aromas of white flowers, citrus and tropical fruit and evolves in more complex exotic fruit, dried apricot and vanilla notes. On the palate it is perfectly balanced between fruit flavors and a lively citrus acidity.
Blend: 70% Grillo and 30% Viognier
This wine is ideal with appetizers or light dishes with fish and shell fish, shrimp.
Professional Ratings
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Wine Enthusiast
Made with organically farmed Grillo and Viognier, this crisp, savory white has aromas of fragrant spring flowers, citrus and crushed Mediterranean herbs. The racy palate doles out juicy grapefruit, yellow peach and a saline note alongside vibrant acidity. It closes on a hint of fennel seed.
Editor's Choice
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James Suckling
Aromas of dried lemons, pomelo pith, herbs and pears. Seashells, too. Medium-bodied with fresh acidity and a saline, savory and textured palate. Mineral and lengthy finish. From organically grown grapes.
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2021-
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James
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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 white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, 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 white wine blend, like Chardonnay, 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.
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 this 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 Sicilian 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 varieties 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 Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.