Branciforti dei Bordonaro Grillo IGT - Branciforti

Branciforti dei Bordonaro Grillo IGT - BrancifortiThe Branciforti dei Bordonaro Grillo from the wine-growing region of Sicily reveals itself in the glass with a brilliantly shimmering pale yellow. In the glass, this white wine from Branciforti offers aromas of lemons, grapefruits, cherry blossoms, limes and orange blossom, complemented by further fruity nuances. This wine delights with its elegantly dry flavor profile. It was bottled with 5.3 grams of residual sugar. This is a true quality wine that clearly stands out from simpler qualities and thus, despite all its dryness, this Italian enchants with the finest balance. Aroma does not necessarily require residual sugar. On the palate, this light-footed white wine is characterized by an extremely crisp texture. On the finish, this youthful white wine from the wine-growing region of Sicily finally impresses with considerable length. Once again, hints of pomelo and jasmine appear. In the aftertaste, mineral notes from the clay-dominated soils join in. Vinification of the Branciforti dei Bordonaro Grillo from Branciforti The basis for the elegant Branciforti dei Bordonaro Grillo from Sicily is grapes of the Grillo variety. In Sicily, the vines that produce the grapes for this wine grow on clay soils. The wine berries for this white wine from Italy are harvested exclusively by hand when they are perfectly ripe. After hand-picking, the grapes are quickly taken to the press house. There they are selected and gently crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. After the end of fermentation. The maturation in wooden casks is followed by a considerable period of bottle aging, which makes this white wine even more complex. Food recommendation for the Branciforti dei Bordonaro Grillo from Branciforti This Italian is best enjoyed moderately chilled at 11 - 13°C. It pairs perfectly as an accompanying wine with spaghetti with yogurt-mint pesto, lemon-chili chicken with bulgur or fried trout with ginger and pear.