Viognier is harvested towards the end of August, while Grillo is harvested during the first half of September. Both grape varieties are vinified in a similarly meticulous manner.
The wine is aged for 4 months on fine lees. Perfectly paired with seafood antipasti, shellfish, pasta or risotto with fish or veggies. Also, a delightful addition to cured meats. For optimal enjoyment, serve between 10-12°C.
Tasting Note: Discover the unique combination of Grillo, a native Sicilian grape, and Viognier, perfectly suited to the ideal climate of Santa Tresa. Rina Ianca boasts a bright straw yellow colour and a complex aroma of white fruits including peach, apricot, and herbal notes. Its palate showcases a delightful minerality and a well-balanced finish, offering a touch of sophistication and elegance.
Origin: Sicily, Italy
Blend: Grillo, Viognier
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