Orestiadi
Molino a Vento Inzolia 2025
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Ansonica/Inzolia |
| Aging | Ageing exclusively in stainless steel for 3 months, followed by 2 months of bottle ageing. |
- Type and grape: Still white wine made from 100% Inzolia grapes, Terre di Sicilia Indicazione Geografica Tipica
- Aromas: Hints of green apple and pear, enriched by light floral nuances of black locust
- Flavour: Fresh and savoury taste, with juicy fruit and a long, persistent finish
- Winemaking: Manual harvesting of the grapes, cold maceration and fermentation in stainless steel tanks
- Pairings and rating: Ideal with shellfish and seafood risottos; rated 89 out of 100 by Decanter magazine
Description
What type of wine it is
Molino a Vento Inzolia by Orestiadi is a still white wine that precisely expresses the authentic character of Sicily. Made entirely from Inzolia grapes, this Terre Siciliane IGT stands out for its fresh and savoury style, capable of winning you over from the first taste. The flavour profile reveals juicy fruit and a well-structured body, supported by excellent acidity that carries the palate towards a long and persistent finish. Thanks to a careful period of ageing in stainless steel, the wine preserves its rich original fragrance intact, offering a harmonious and very pleasant sip.
Where it comes from
This white wine originates in the heart of Western Sicily, in an area located between the town of Gibellina and the Belice Valley. The vineyards, cultivated using the Guyot system, grow at an altitude of between two hundred and three hundred metres above sea level. The local climate is characterised by hot, dry summers, tempered by a significant temperature range between day and night, a crucial element for the development of aromas in the grapes. The vines thrive on deep alluvial soils, with a silty clay-sandy composition, factors that impart a clear savoury note and a well-defined structure to every glass.
How it is produced
The production process begins with a manual harvest, followed immediately by destemming and a soft pressing of the bunches. The must undergoes cold maceration in direct contact with the skins, an essential technical step to extract the maximum concentration of aromatic precursors. Subsequently, fermentation takes place at a controlled temperature inside steel tanks, lasting for approximately twenty days. To respect the varietal nature of the grape, ageing continues in steel for three months, concluding with a period of bottle ageing that perfects the overall balance of the wine.
History and Curiosities
Produced in the Belìce Valley, the Molino a Vento Inzolia Terre Siciliane IGT from Tenute Orestiadi impeccably combines oenological excellence with a deep Mediterranean identity. This vibrant white traces its millenary roots back to the Greek colonisation of the 7th century BC, a fascinating era when this ancient grape variety successfully arrived on the island. It is an authentic expression that celebrates ancient myths through a fresh and skilfully balanced sip. The quality of this wine has been recognised with a score of 89/100 by Decanter.
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 2025 |
|---|---|
| Type | White still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2025 |
| 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 Belìce Valley, the Molino a Vento Inzolia Terre Siciliane IGT from Tenute Orestiadi impeccably combines oenological excellence with a deep Mediterranean identity. This vibrant white traces its millenary roots back to the Greek colonisation of the 7th century BC, a fascinating era when this ancient grape variety successfully arrived on the island. It is an authentic expression that celebrates ancient myths through a fresh and skilfully balanced sip. The quality of this wine has been recognised with a score of 89/100 by Decanter. |
| Origin | Western Sicily, between Gibellina and the Belice Valley (province of Trapani) |
| Climate | Hot and dry summers with a significant temperature range between day and night |
| Soil composition | Dark, deep alluvial soils, medium-textured, with a silty clay-sandy composition and a good organic matter content. |
| Cultivation system | Guyot |
| Plants per hectare | 4,200 per hectare |
| Yield per hectare | 12,000 kg per hectare |
| Fermentation temperature | 16–18 °C |
| Fermentation | About 15–20 days |
| Production technique | Manual harvest; destemming and soft pressing; cold maceration on the skins in stainless steel (4°C); temperature-controlled fermentation in stainless steel; ageing in steel for 3 months and 2 months in bottle. |
| Wine making | Selection of Inzolia grapes, destemming and soft pressing; cold maceration on the skins in stainless steel at 4°C for approximately 4–12 hours; temperature-controlled fermentation (16–18°C) in stainless steel tanks for approximately 15–20 days. |
| Aging | Ageing exclusively in stainless steel for 3 months, followed by 2 months of bottle ageing. |
| Allergens | Contains sulphites |