Inzolia

Terre Siciliane Inzolia is another piece of the 'Li Ciuri' mosaic, the wine project that enhances Western Sicily with colours and scents that indicate all the island identity expressed in the taste and cultural typicality of the region.

Made with the oldest white grape variety in Sicily, the Inzolia grapes are harvested in mid-September and vinified in purity. The wine ferments in steel at a controlled temperature for at least ten days and ends the ageing with a period of rest in the bottle.

Very ...

Terre Siciliane Bianca di Valguarnera by Duca di Salaparuta is born in vineyards located in the Trapani municipality of Salemi, in central-western Sicily.

It is obtained from pure Inzolia grapes, harvested and selected by hand at the end of September. Fermentation takes place in selected oak barrels. Subsequently the wine refines, in contact with its yeasts, in barrique for at least 8 months before being bottled.

It is characterized by a golden yellow color, with greenish reflections. The nose ope...

The organic white wine of Na.Ti.Vo. born in Sicily from Inzolia grapes. Native. is the acronym of nature, typicality and vocation.

The Inzolia grapes are softly pressed, to then be vinified for 15-20 days at a controlled temperature in steel tanks, where it remains until bottling.

Straw yellow in colour, the nose has notes of white flowers, white fruit and vanilla. The sip is fruity and quite persistent.

Excellent in combination with seafood cuisine.

The Inzolia Tareni of Cantine Pellegrino is a Sicilian white wine that is born in vineyards located in western Sicily, in the province of Trapani.

The bunches are harvested in the first ten days of September. The bunches are softly pressed and follow the classic white vinification at a controlled temperature. The wine then ages for at least 2 months in steel tanks.

At sight straw yellow with greenish reflections, it has notes of ripe fruit and citrus fruits on the nose. On the palate it is warm an...

The Fondo Filara di Nicosia line is based on the choice of the most suitable territory for the cultivation of the most valuable Sicilian grape varieties, in order to guarantee their full expression.

The carefully selected grapes are subjected to a brief maceration at low temperature, then subjected to soft pressing and sent to fermentation which takes place at controlled temperature for 15-20 days. The aging begins in stainless steel on the fine lees with frequent bâtonnage and ends with 2-3 mont...

The Alantarìa di Nicosia sparkling wine is born in Sicily from 100% Inzolia grapes.

The grapes are softly pressed, and then proceed to a static decantation at a controlled temperature of 48 hours. The must is subsequently fermented with the addition of selected yeasts and then made sparkling in steel tanks according to the Charmat method.

The sparkling wine appears straw yellow in color and with a fine and persistent perlage. The nose opens on aromas of ripe yellow fruit, from apple to peach, as w...

Terre Siciliane Colomba-Platino by Duca di Salaparuta is born in vineyards located on the Rosignolo estate, in the hills of Ribera and Cattolica, in the province of Agrigento.

It is obtained from pure Inzolia grapes, harvested and selected by hand between the second and fourth week of September. Fermentation of the free-run must takes place slowly in stainless steel tanks at a controlled temperature of 16-17 ° C for a period of 15 days. Subsequently, the wine ages for a long time on its own yeast...

This Inzolia comes to life from the Sallier de La Tour estate in Tasca d'Almerita, located in the Palermo municipality of Monreale.

It is produced from pure Inzolia grapes. After fermentation in stainless steel at a controlled temperature of 16 ° C for 15 days, the wine ages for 4 months on the fine lees before being bottled.

It has a straw yellow color. It has characteristic notes of orange blossom and almond on the nose. Full-bodied wine, it cheers the palate for flavor, freshness and persistenc...

The Inzolia by Feudo Principi di Butera was born in vineyards located in the municipalities of Butera and Riesi, in the province of Caltanissetta.

It is produced exclusively with Inzolia grapes, harvested in the first week of September. After soft pressing, fermentation takes place in stainless steel at a controlled temperature and is kept on the lees for about 6 months. This is followed by a few months of ageing in bottle before being placed on the market.

This Inzolia by Feudo Principi di Butera...