The Terre Siciliane Insolia IGT "Colomba Platino" 2018 is one of the historic wines of Duca di Salaparuta, produced for the first time back in 1959. Insolia grapes harvested at the Risignolo Estate in the province of Agrigento undergo a soft pressing before fermenting in steel.
Aging in contact with the noble lees is carried out in the same tanks. An elegant white, fresh but at the same time firm and with a good structure, it is one of the best known white wines among wine lovers and is a wine in which the close link with the territory of origin is evident.
Tasting Notes: by. g colorstraw yellow bright with youthful greenish highlights. Intriguing nose with floral notes of acacia and broom that lead the way to sensations of fruit and herbs. In the mouth, it is fresh, elegant, with long persistence.
Pairings: bian versatile, ideal alongside first and second courses of seafood cuisine.
| Name | Duca Salaparuta Colomba Platino Inzolia 2022 |
| Type | Still green white wine |
| Classification |
DOC Sicily Inzolia
|
| Year | 2022 |
| Format | 0.75 l Standard |
| Grade alcohol | 12.50% by volume |
| Grape varieties | 100% Ansonica/Inzolia |
| Country |
Italy
|
| Region | Sicily |
| Location | Southwestern Sicily, Agrigento hinterland of Ribera and Cattolica |
| Climate | Mild winters with very dry springs and summers. |
| Soil composition | Mixed type composition tending to calcareous and sandy. |
| Farming system | Counter-espalier |
| No. of plants per hectare | 4000 plants /ha |
| Yield per hectare | 50/60 hl/ha |
| Fermentation temperature | 16-17 °C |
| Fermentation period | about 15 days. |
| Vinification | Very soft pressing of the grapes and use only of the must flower. Slow fermentation at 16-17 °C for about 15 days and then long contact with yeasts. |
| Aging | Temperature-controlled maturation until spring to promote natural clarification. At least 2 months in bottle at controlled temperature. |
| Production vintage | 400,000 bottles |
| Allergens | Contains sulfites |
€82.90
€18.42 per l
€499.90
€333.27 per l
