Distinctive White Wine from Sicily
2021 Cristo di Campobello Bianco Terre Siciliane IGP
It’s no secret that some of Italy’s most impressive and best value new generation wines are coming out of Sicily. With one of the sunniest climates in Europe, Sicily is blessed with near perfect growing conditions. The usual risks of frost, hail, torrential rainfall and fungus are practically non-existent. Sunny days and cool night breezes allow for optimal ripening. It's no wonder the acreage under vine here is higher than that of South Africa and 3 times that of New Zealand.
Baglio Cristo di Campobello is located in the hills south of Campobello di Licata, in Sicily’s Agrigento province. The chalky calcareous soil, similar to that of Champagne, combined with the higher altitude and proximity to the sea endow the region with enviable terroir.
The brand relies heavily on the viticultural roots of the Bonetta family, who were long term bulk producers before opening a state-of-the-art winery in 2006 dedicated to producing fine wine exemplifying the true character of Sicily. In recent years, the winery has received scores of accolades from influential reviewers, including Gambero Rosso, Luca Maroni and James Suckling.
The Bianco is an equal blend of Chardonnay with three native varieties: Grillo, Insolia and Catarratto - grapes traditionally used to make Marsala. The fruit is hand harvested and spends 3 months on lees in temperature-controlled stainless steel.
“Aromas of yellow flowers, white melon and apple. Well-balanced palate, with good acidity and a soft texture. Fresh, intense fruit and citrus fruit flavors, with notes of sweet spices and Mediterranean herbs on the finish. Delicious now.” - Riccardo Cotarella
If you have dined with us over the years, you may have already tried some of the wines from this well-regarded label. The fresh aromatic style and subtle minerality of the CDC Bianco will complement shellfish, grilled seafood, and pasta dishes with fish or vegetables. Today, we are pairing it with Spinach and Nettle Risotto with Sea Scallops, from Executive Chef Nino Zoccali’s second cookbook, Venetian Republic.