Florio
Vino Bianco
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Grillo |
| Aging | Ageing for a few months on the fine lees (sur lie) in concrete tanks |
- Unfiltered: No filtration for an ever-evolving white wine with a lively character
- Sicilian grapes: Blend of Grillo and Catarratto from the coastal vineyards of Marsala
- Winemaking: Fermentation and ageing on the fine lees in concrete tanks
- Aromas and taste: Orange blossom and marine notes; a fresh, mineral and structured palate
- Serving and pairings: 8–12°C with fish or vegetarian dishes; alcohol 14.5%
Description
What type of wine it is
Florio Vino Bianco by Florio is an unfiltered white wine with a vibrant profile, born from a careful blend of Grillo and Catarratto grapes, fermented in concrete and produced in Sicily as a Table Wine. Its bright yellow colour anticipates intense aromas of orange blossom, jasmine and wild flowers, accompanied by distinct marine notes. On the palate, it is fresh, rich and of great structure, dominated by a marked minerality that enhances its savouriness. Thanks to its complex aromatic intensity, this label by Florio pairs ideally with fish dishes and tasty vegetarian recipes.
Where it comes from
The grapes grow along the coastal strip of western Sicily, in the municipality of Marsala, in vineyards overlooking the sea. The climate, characterised by hot, dry summers swept by strong winds, ensures the full ripening of the bunches. The vines sink their roots into a dry, sandy red soil, essential for giving the wine its typical brackish character. This coastal territory gives life to the same must that, over time, will transform into the future Marsala, offering an evolutionary experience capable of changing with every new tasting.
How it is produced
Production begins with a traditional pressing, aimed at extracting musts rich in colour and extracts. Fermentation in concrete is marked by calibrated oxygenation, conducted through the careful monitoring of the oenologist. The wine then matures with ageing on the fine lees in the same vessels, building a full body and a deep palate. The absence of filtration keeps the essence of the raw material unaltered, guaranteeing the wine a surprising and continuous organoleptic evolution.
History and curiosities
This unfiltered white wine by Cantine Florio is born along the coast of Marsala, caressed by the sea winds. Its charm lies in its time-centred approach and in being the same wine that will one day become Marsala. This philosophy makes it a drink in constant evolution, capable of changing according to the time, the place and the taster's state of mind.
Awards
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5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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91/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1833
- Oenologist: Tommaso Maggio
- Bottles produced: 1.600.000
| Name | Florio Vino Bianco |
|---|---|
| Type | White green still |
| Denomination | VdT |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Grillo |
| Country | Italy |
| Region | Sicily |
| Vendor | Florio |
| Story | History and curiosities This unfiltered white wine by Cantine Florio is born along the coast of Marsala, caressed by the sea winds. Its charm lies in its time-centred approach and in being the same wine that will one day become Marsala. This philosophy makes it a drink in constant evolution, capable of changing according to the time, the place and the taster's state of mind. |
| Origin | Coastal strip near Marsala (western Sicily), vineyards bordering the sea |
| Climate | Very hot and dry summers with strong winds |
| Soil composition | Very sandy red soil, dry, medium-textured |
| Production technique | Traditional pressing; fermentation in concrete tanks with irregular oxygenation; ageing for a few months on the fine lees (sur lie) in concrete tanks; unfiltered |
| Wine making | Traditional pressing; fermentation in concrete tanks with irregular oxygenation; ageing for several months on fine lees (sur lie) in concrete tanks; unfiltered. |
| Aging | Ageing for a few months on the fine lees (sur lie) in concrete tanks |
| Allergens | Contains sulphites |