Bianco di Morgante Sicilia IGT 2017

Morgante

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Enimgatic, eccentric, and unexpected, Bianco di Morgante is a white wine vinified entirely from Nero d'Avola, Sicily's most noble red grape. The grapes for this wine are pressed gently and matured in stainless steel tanks to retain their fresh aromas.

About the Vineyard

The red grapes (100% Nero d’Avola) harvested at the beginning of September, grow at 1,485-1,815 feet above sea level, in calcareous and clayey soils.

Wine Production

The grapes are crushed and statically drained. The must is clarified and left to settle, then it ferments in stainless steel tanks at a controlled temperature of 63-66 °F. Aged for 4 months in stainless steel tanks and for two months in bottle.

Tasting Notes

Pale straw yellow in color with silver highlights. Very elegant on the nose, with pleasant floral and fresh fruit aromas, especially pear and tropical fruits.  On the palate, the wine reveals layers of concentrated fruit backed by racy acidity and a refreshing saline and mineral character.

Food Pairing

Pairs well with fish cooked in simple sauces, seafood with delicate marinade, grilled vegetables with mild olive oil. It deserves a wide glass that brings out its aromas. Serve at a temperature of 54 °F.

Vineyard & Production Info
Vineyard name:
Contrada Racalmare
Vineyard size:
25 acres
Soil composition:
Calcareous and Clay
Training method:
Guyot
Elevation:
1,485-1,815 feet
Vines/acre:
1,600
Yield/acre:
3.8 tons
Exposure:
Southern
Year vineyard planted:
2010/2012
Average Vine Age:
6 years
Harvest time:
Beginning of September
First vintage of this wine:
2011
Bottles produced of this wine:
40,000
Winemaking & Aging
Varietal composition:
100% Nero d'Avola
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
20 days
Fermentation temperature:
63-66 °F
Type of aging container:
Stainless steel tanks
Age of aging container:
New
Length of aging before bottling:
4 months
Length of bottle aging:
2 months
Analytical Data
Alcohol:
13.50% %
pH level:
3.2
Residual sugar:
0.6 g/L
Acidity:
5.9 g/L
Dry extract:
20.2 g/L
Total SO2:
128.0 mg/L

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