Bianco di Morgante

Bianco di Morgante Sicilia IGT bottle image

Wine Description

Enimgatic, eccentric, and unexpected, Bianco di Morgante is a white wine vinified entirely from Nero d'Avola, Sicily's most noble red grape. The grapes for this wine are pressed gently and matured in stainless steel tanks to retain their fresh aromas.

Morgante Family
Morgante Vineyards
Morgante Winery
Morgante Vineyards
Morgante Family
Don Antonio walking the vineyard
Morgante Barrel Room
Morgante Grape Skins
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Acclaim
“A white wine made with Nero d’Avola, this lively wine opens with wildflower and white stone fruit aromas. On the fresh palate, tangy acidity accompanies pink grapefruit, white almond and a hint of saline.”
— Wine Enthusiast, Dec 2018
Food & Wine – June 1, 2017
In “Summer in a Bottle,” Ray Isle recommends island wines of the Mediterranean for summertime drinking. Included in the list:
MORGANTE Bianco di Morgante 2016
“This white wine happens to be made from the Sicilian red grape Nero d’Avola. The juice is quickly pressed off the grape skins, so the wine stays golden in hue, but keeps some of the Nero’s strawberry-like flavor.”
— Food & Wine, Jun 2017
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Vineyard & Production Info
Production area/appellation:
Sicilia IGT
Vineyard name
Contrada Racalmare
Vineyard size
25 acres
Soil composition
Calcareous and Clay
Training method
Guyot
Elevation:
1,485-1,815 feet
Vines/acre:
1,600
Yield/acre:
3.8 tons
Exposure:
Southern
Year vineyard planted:
2010/2012
Harvest time:
Beginning of September
First vintage of this wine:
2011
Bottles produced of this wine:
40,000
Average Vine Age:
6 years
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Winemaking & Aging
Varietal composition:
100% Nero d'Avola
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
20 days
Fermentation temperature:
63-66 °F
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
4 months
Length of bottle aging:
2 months
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Analytical Data
pH level:
3
Acidity:
6.00 g/l g/L
Alcohol:
13.5% %
Dry extract:
19 g/l g/L
Residual sugar:
1.2 g/l g/L
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Wine Production

The grapes are crushed and statically drained. The must is clarified and left to settle, then it ferments in stainless steel tanks at a controlled temperature of 63-66 °F. Aged for 4 months in stainless steel tanks and for two months in bottle.

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About the Vineyard

The red grapes (100% Nero d’Avola) harvested at the beginning of September, grow at 1,485-1,815 feet above sea level, in calcareous and clayey soils.