Baglio Antico Bianco 'Catarratto' - Cantine Rallo, Terre Siciliane IGP

Notes of baked apples, cinnamon, nutmeg. The palate is dry, mid-weight, crisp with appealing richness and texture, a touch of skin tannins and those baked apple and spice notes following through. Mouthwatering and slightly savoury/salty on the finish, this would be brilliant with free-range pork rib with apple sauce, with a herby roasted chicken or with cheeses such as Durrus.

Baglio Bianco is amber in colour, unfined and unfiltered. This is a fantastic introduction to ‘orange’ wines both from a flavour and a pricing point-of-view. It receives 3 days skin maceration and has zero added sulphur.

Cantine Rallo

The history of the Cantine Rallo wine estate started in 1860 and Rallo was synonymous with quality, reliability and authenticity. Producing elegant and fragrant table wines celebrated on the tables of the most noble families of Italy, beginning with the Savoy house and awarded in the most prestigious international wine competition. Don Diego Rallo began his entrepreneurial venture in the world of wine founding the homonymous Cantine Rallo wine estate, production Marsala wine, the star of Sicilian winemaking of those time and a wine appreciated and all over the world.

At the end of 90s, the Vesco family, owner of a flourishing agricultural estate situated in the heart of the D.O.P. Alcamo, bought the company, combining the two estates. In an ambitious project with great attention to detail and respecting the heritage of this historic brand, the Vesco family turned Cantine Rallo into a modern estate, producing wines organically grown. Andrea Vesco runs the winery with expert commitment personally and meticulously attending to all the stages of production from the cultivation of the grapes to the final bottling, with the strong support of a professional staff of 21 employees.

Since 2010 Rallo wines are “produced and bottled at their origin by the grower”. Fine wines, organically grown in a certified organic agriculture, they represent the best and most typical of the cultivar of Western Sicily. The results are evident in the fragrant, crisp Catarratto and perfumed, fresh Nero d'Avola. These wines are a million miles from the overripe styles made by many of their peers. Night harvesting and modern temperature controlled fermentations result in bright, fresh, modern wines.