Vanedda Bianco Terre Siciliane

A compelling expression of Sicily’s sun-drenched terroir, this white blend combines native varieties with a meticulous, low-intervention approach to deliver depth, texture, and authenticity. Produced by Azienda Agricola Cortese in Vittoria, a winery revitalized by the Girelli siblings, the wine reflects both a respect for tradition and a thoughtful embrace of modern organic viticulture.

The grapes are carefully hand-harvested into small baskets to preserve their integrity, then chilled for 24 hours before undergoing extended skin contact—an uncommon technique for white wines that enhances both structure and aromatic complexity. Fermentation takes place in large oak casks, followed by at least seven months of aging on fine lees and additional bottle maturation, building richness and nuance.

In the glass, it reveals a deep golden hue, a result of both skin maceration and oak aging. Aromatically, it opens with layers of tropical fruit and coconut, underpinned by gentle spice notes. On the palate, it is broad and textured, with a creamy richness balanced by vibrant acidity and a pronounced mineral backbone derived from the estate’s ancient, marine-influenced soils. The finish is long, structured, and refined.

Cortese’s vineyards are farmed organically, without chemical inputs, fostering biodiversity and healthy soils that translate directly into the wine’s character. Their philosophy blends ancestral practices—like amphora-inspired techniques—with careful scientific understanding, aiming to express the true voice of their land.

Food pairing: This wine’s weight and texture make it a superb match for grilled seafood, lobster, or richer dishes like roast chicken with herbs, as well as creamy pasta or aged cheeses.

Grape trivia: Skin-contact white wines, sometimes called “orange wines,” have roots going back thousands of years to ancient Mediterranean and Georgian winemaking—bringing structure and tannic grip rarely seen in typical white wines.

収穫は葡萄が潰れないように小さなバスケットを使い、注意深く選別しながら手摘みで行います。葡萄はバスケットごと保冷庫に入れ10度で24時間冷却します。その後、除梗し最低でも2日間果皮浸漬を行います。その後、果皮を取り除き、果汁を30hLのオークの大樽に移し、発酵を最後まで終わらせます。発酵後、澱と共に最低でも7ヶ月熟成させます。ボトリング後、最低6ヶ月瓶熟させてからリリースします。輝きのある濃いイエロー、濃い色合いはスキンコンタクトと大樽での熟成によるものです。豊かなブーケにはトロピカルフルーツやココナッツを思わせる要素、さらに奥から優しいスパイスのニュアンスが感じられます。口に含むとリッチなテクスチャがあり、バランスのよい酸が全体を支えています。素晴らしい骨格、余韻があります。年間生産量は僅か10 ，000本です。