Today, VinoLauria is based on generations of experience and combines family tradition with modern oenology. In the heart of Sicily, a good 65km southwest of Palermo, the winery is located in the free communal consortium of Trapani. The family business was founded as early as 1958 by Vito's grandfather, but was abandoned in 1993 due to economic difficulties. Vito Lauria, who is deeply rooted in his homeland, then harboured the desire to revive the winery and to carry his family's vinophile heritage into the future. Familiar with his grandfather's working methods from an early age, he decided to study viticulture and oenology.
The vineyards of the winery were already farmed organically before the child even got its name. The preservation of the soils, the basis of its home and its vines, is the guarantor of origin-based wines. The production of a dry Zibibbo is one of the latest additions to the farm. Grown in the chalky soils around Salemi, the grapes produce a dry, aromatic, floral wine. Harvested in early September, it is fermented in steel with a maceration period of 15 days.
Color
Brilliant golden yellow, bright and clear.
Nose
A rich bouquet of fiery aromas flows from the goblet like a pack of lemmings approaching the abyss With full fruit ahead, it indulges in fruity floral excess with notes of fully ripe mangoes, yellow melon, honeycomb and dried fruit such as dried apricots and sultanas. In addition, there are peels of ripe citrus fruits, salty aromas and a distinctive floral top note along with fresh kitchen herbs reminiscent of sage and chervil.
Mouth
Herbaceous and tart on the palate, the 2021 Solerte Zibibbo from VinoLauria immediately revises the sweetly floral image that the nose erroneously suggests, and presents itself as a very dry wine from the aromatic Muscat d'Alexandrie. With herbaceous, tart notes, its aroma is reminiscent of sage, wild fennel pollen and citrus zest. Haptically, it has a viscous structure, yet is almost sparse, almost porous with salty notes and slightly rough phenolics on the palate.
Food recommendations from Sebastian Bordthäuser
- Cedro lemon salad with best olive oil, sea salt and fennel pollen
- Vongole in olive oil with citrus zest and parsley
- Stulle with fresh porchetta
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Vino Lauria |
| Country | Italy |
| Region | Sicily |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 12° |
| Manufacturer | VinoLauria, via San Tommaso 49, 91011 Alcamo (TP), Italy. Organic certificate: IT-BIO-007 |
