Orestiadi
Molino a Vento Inzolia 2024
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Ansonica/Inzolia |
| Aging | Aged in steel for 3 months and 2 months in bottle |
Description
What kind of wine is it
Molino a Vento Inzolia is a white wine from the Sicilian Lands, produced by Tenute Orestiadi. Made from Inzolia grapes, it displays a straw yellow colour with lively green highlights. The bouquet releases aromas of green apple and pear, combined with delicate acacia floral notes. On the palate, it is fresh, lively and savoury, with juicy fruit and a long, persistent finish, making it ideal for pairing with shellfish, seafood risottos and fresh cheeses.
Where does it come from
This wine originates in western Sicily, between Gibellina and the Belìce Valley. The vineyards, cultivated using the Guyot method, are situated at an altitude between 200 and 300 metres. The climate is characterised by dry summers and a marked temperature range between day and night, a key factor for the aromatic development of the grapes. The roots delve into deep, alluvial soils that are dark, of medium texture, and clearly silt-clay in nature. This compact land, resistant to drought, imparts a pronounced savouriness to the wine.
How is it produced
The production process begins with manual harvesting. The destemmed bunches undergo gentle pressing, followed by cold maceration on the skins to extract the finest aromatic precursors. The must then ferments at a controlled temperature for about three weeks. To preserve the fragrance of the fruit and its original freshness, maturation takes place exclusively in steel for three months, concluding with a period of bottle ageing that perfectly harmonises the drinking experience.
History and Curiosities
Produced in the Valle del Belìce, Molino a Vento Inzolia Terre Siciliane IGT from Tenute Orestiadi combines oenological excellence with a profound Mediterranean identity. This vibrant white wine has its ancient roots in the Greek colonisation of the 7th century BC, when this ancient grape variety arrived on the island. An authentic expression that celebrates distant myths through a fresh and balanced sip, it was awarded a score of 89/100 by Decanter for the esteemed 2024 vintage.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 2008
- Oenologist: Giuseppe Clementi
- Bottles produced: 1.000.000
- Hectares: 140
| Name | Tenute Orestiadi Molino a Vento Inzolia 2024 |
|---|---|
| Type | White still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Ansonica/Inzolia |
| Country | Italy |
| Region | Sicily |
| Vendor | Orestiadi |
| Story | History and Curiosities Produced in the Valle del Belìce, Molino a Vento Inzolia Terre Siciliane IGT from Tenute Orestiadi combines oenological excellence with a profound Mediterranean identity. This vibrant white wine has its ancient roots in the Greek colonisation of the 7th century BC, when this ancient grape variety arrived on the island. An authentic expression that celebrates distant myths through a fresh and balanced sip, it was awarded a score of 89/100 by Decanter for the esteemed 2024 vintage. |
| Origin | Gibellina, Valle del Belìce (provincia di Trapani) |
| Climate | Hot and dry summers with a significant temperature difference between day and night |
| Soil composition | Dark, deep alluvial soils of medium texture, silty-clay-sandy composition, good organic matter content. |
| Cultivation system | Guyot |
| Plants per hectare | 4200 per hectare |
| Yield per hectare | 12000 kg per hectare |
| Fermentation temperature | 16–18 °C |
| Fermentation | Approximately 15–20 days |
| Production technique | Manual harvest; destemming and gentle pressing; cold maceration on the skins in stainless steel (4°C); fermentation at controlled temperature in stainless steel; maturation in stainless steel for 3 months and 2 months in bottle |
| Wine making | Selezione delle uve Inzolia, diraspatura e pressatura soffice; macerazione a freddo sulle bucce in acciaio inox a 4°C per circa 4–12 ore; fermentazione a temperatura controllata (16–18°C) in serbatoi di acciaio inox per circa 15–20 giorni. |
| Aging | Aged in steel for 3 months and 2 months in bottle |
| Allergens | Contains sulphites |