Calaiancu Bianco, Mortellito 19 (Sicily, Italy)

90% Grillo and 10% Catarratto hand harvested from young, organic vines in the southernmost region of Sicily, fermented with native yeast and aged for 6 months in steel, then bottled lightly filtered with just a touch of sulfur added. Medium bodied and ripe with salty citrus and sunshine.


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