Bianco Sicilia is the result of the fusion between Catarratto, Sicily’s great traditional grape variety, and Chardonnay, prince of the international grape varieties. This union creates a modern wine, fresh and fruity ideal with antipasti, salads, white meat and fish.
The majority of grapes used in the production of Monte Pietroso, are sourced from Tenuta Rapitala. In 1968 Hugues Bernard Comte de la Gatinais, born in St. Malo in France in 1940 and for eight years an officer in the French navy, married Gigi Guarrasi, descendant of a great family of Palermo. With her he engaged in a passionate and courageous adventure: the reconstruction, along modern lines, of the cellar destroyed by an earthquake in the Belice Valley. The Comte de la Gatinais devoted the greatest care to the varietal and agronomic reorganisation of the vineyards. Already 30 years ago in Sicily the great French vine varieties were planted alongside the indigenous ones. Today, the work, started by Hugues de la Gatinais and his wife Gigi, has been now carried on by their son Laurent, with the same care and passion.
The vineyards are situated at between 300 and 550 metres above sea level, on clayey – sandy soil with limited yields of grapes per hectare.
The grapes ripen at different times: mid-September for the Catarratto, the beginning of August for the Chardonnay. Classic white wine vinification method is used for both grapes, with the grapes being cooled down soon after crushing, gentle pressing, cold settling and temperature-controlled fermentation.
After bottling, the wine is allowed to rest and refine in the bottle before being released for sale.
Yellow colour with golden hues. Fruity, ripe aroma. Well structured body with a ripe warmth typical of Sicilian white wines.
13.5% alcohol vol.
Fresh and fruity, ideal with antipasti, salads, white meats and fish.
Serving temperature: 10-12°C.
Bianco Sicilia is best consumed while young.