Sallier De La Tour
Inzolia 2025
| Denomination | DOC Sicilia Inzolia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Ansonica/Inzolia |
| Aging | In steel with fine lees for 4 months |
- Grape variety and designation: 100% Inzolia, Sicilia DOC Inzolia, still white wine
- Aromatic profile: notes of melon and peach, broom and orange blossom flowers, citrus finish
- Taste: dry, delicate structure, pronounced acidity, slight almond aftertaste
- Vinification: white fermentation for 15 days at 16°C, without malolactic fermentation
- Ageing and sustainability: 4 months in steel on fine lees; certified organic and sustainable
Description
What kind of wine it is
Sallier de la Tour Inzolia is a still white wine that elegantly expresses the Mediterranean character of the Inzolia grape variety. It appears a straw yellow colour, revealing a distinct aromatic profile with notes of melon, peach and broom flowers, accompanied by subtle hints of orange blossom and almond. On the palate, it is dry with a delicate texture, offering a light entry led by clear acidity, finishing with a fresh, pleasantly citrusy note.
Where it comes from
The grapes come from the Pernice area, located in the municipality of Monreale, in the heart of Sicily. The vineyards are organically and sustainably farmed using the espalier system, set on north-facing slopes. This specific geographical location provides valuable shelter from the hot Scirocco winds, allowing the Inzolia to retain its natural freshness. Thanks to these microclimatic conditions, the vine develops a fully preserved aromatic profile, resulting in a precise and strongly territorial style.
How it is produced
Production begins with a white fermentation at controlled temperature for fifteen days. To preserve the varietal essence, malolactic fermentation is not carried out, a technical decision essential for maintaining the wine’s pronounced linearity and acidic tension. Afterwards, the wine matures in stainless steel tanks for four months in contact with the fine lees, a stage that enriches the body and gives greater definition to the texture. Stored in suitable conditions, it boasts an ageing potential estimated between three and five years.
History and Curiosities
Produced in Monreale, Sallier de la Tour Inzolia 2025 celebrates a historic native Sicilian variety. The vineyards grow on north-facing slopes, sheltered from the sirocco wind to preserve their natural aromatic freshness. After traditional fermentation, the wine matures for four months in steel on fine lees. This organic and sustainable label, created by the Tasca d’Almerita family and presented in a recycled glass bottle, offers lively Mediterranean notes of orange blossom, peach and almond.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1909
- Oenologist: Laura Orsi, Mario Licari
- Bottles produced: 250.000
- Hectares: 50
| Name | Sallier de la Tour Inzolia 2025 |
|---|---|
| Type | White green still |
| Denomination | Sicilia DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Ansonica/Inzolia |
| Country | Italy |
| Region | Sicily |
| Vendor | Sallier De La Tour |
| Story | History and Curiosities Produced in Monreale, Sallier de la Tour Inzolia 2025 celebrates a historic native Sicilian variety. The vineyards grow on north-facing slopes, sheltered from the sirocco wind to preserve their natural aromatic freshness. After traditional fermentation, the wine matures for four months in steel on fine lees. This organic and sustainable label, created by the Tasca d’Almerita family and presented in a recycled glass bottle, offers lively Mediterranean notes of orange blossom, peach and almond. |
| Origin | Villaggio di Pernice, comune di Monreale (Palermo) |
| Climate | null |
| Cultivation system | Espalier, Guyot |
| Plants per hectare | 4.200 |
| Yield per hectare | 11,000 kg/ha |
| Fermentation temperature | 16 °C |
| Fermentation | 15 days |
| Production technique | Traditional white fermentation, without malolactic fermentation |
| Wine making | Traditional white wine fermentation; malolactic fermentation not carried out. |
| Aging | In steel with fine lees for 4 months |
| Total acidity | 5.3 gr/L |
| PH | 3.19 |
| Residual sugar | 1.2 gr/L |
| Allergens | Contains sulphites |