From: Sicily, Italy
Blend: 90% Grillo and 10% Catarratto
Taste: The resulting wine is a light lemon color in the glass, with a nose that is zesty and full of flavors like salted apricot, citrus peel, and zingy green herbs. These aromas give way to flavors of saline, lemon-drops, and lemon grass on the palate. This refreshing start sets the stage for the wine's palate, which is equally enticing. On the palate, the wine delivers flavors of saline, lemon-drops, and lemon grass, which are complemented by a lovely, savory/sweet note of tangerine on the finish. This combination of flavors creates a beautifully balanced wine that is both bright and lively.
Pairing: This beachy, sultry white wine is extremely versatile whether it’s enjoyed alone or alongside meals. Its zesty, citrusy flavors and medium acidity make it an excellent complement to fresh seafood, such as grilled shrimp, scallops, or a light ceviche.
This white wine also pairs well with light and refreshing salads, such as a mixed green salad with citrus vinaigrette, or a simple tomato and mozzarella salad. Its savory/sweet note of tangerine on the finish makes it a great match for dishes with a slightly sweet or savory element, like grilled peaches with prosciutto (or check out our recipe below!) or a creamy pasta with lemon and herbs.
Gingery Grilled Chicken Thighs With Charred Peaches
By Melissa Clark
About. The 2021 Mortellito Calaiancu Bianco is a beautiful example of a white wine from the Terre Siciliane region of Italy. Produced by Dario Serrentino, who previously sold his organic grapes to other winemakers in the area such as Frank Cornelissen and Lamoresca, this wine is made from 90% Grillo and 10% Catarratto grapes that were fermented together with native yeasts and macerated one night on the skins.
One of the unique aspects of Dario's vines is their location close to the sea, which provides protection from the wind thanks to nearby olive and almond trees, which contribute to the wine's unique flavor profile.
Another notable feature of this wine is its use of native yeasts for fermentation, which imparts unique and distinctive flavors to the wine. Moreover, the short maceration period on the skins adds depth and complexity to the wine without making it too heavy or tannic.
