Corvo Bianco

CLASSIFICATION - Typical Geographical Indication Sicily (IGT). 
GRAPE VARIETY - Insolia and Grecanico. 
1st YEAR OF PRODUCTION 
It is one of the Company’s two traditional wines; its bottling started in 1824, the year in which the company was established. 
PRODUCTION AREA - Hills of central and western Sicily. 
SOIL - Mixed composition. 
ALTITUDE - From 150 to 400 meters msl. 
VINEYARDS 
Upward-trained, medium-high plant density per hectare (4,000 plants). 
CLIMATE - Insular, with mild winters and hot, dry summers. 
VINTAGE - By hand (from the 2nd to the 4th week of September). 
VINIFICATION 
Soft pressing with horizontal membrane presses. Yield in free run wine less than 60% of the grapes. Low-temperature fermentation at approx. 17° C. 
AGEING 
At controlled temperature up to spring to favour the natural clarification. 
MATURING 
For at least two months in bottle at controlled temperature. 
TASTING 
Colour - clear and bright pale yellow colour with clean greenish highlights. Aroma - intense and delicate, fruity, Mediterranean. 
Flavour - fresh, lively, fruity, pleasantly sourish, round, dry and wellbodied. 
ALCOHOL CONTENT - 12 v %. 
MEAN ANNUAL PRODUCTION 
2,100,000 750 ml. bottles and 400,000 375 ml. bottles. 
SERVING TEMPERATURE - 8° - 10° C. 
RECOMMENDED GLASS - Transparent, medium-stemmed glass. 
RECOMMENDED WITH 
Soup, legumes and vegetables, excellent with hors d’oeuvres and fish. 
STORING 
Very cool (13° - 15° C.) room, not too moist, away from direct light. 
LIFE - To be drunk in its youth, preferably one or two years at most.

Bottled originally by DUCA DI SALAPARUTA SPA MARSALA CANTINA CASTELDACCIA (PA) ITALY