Vivera Sicilia Bianco Organic IGP 2021

100% certified organic, Vivera Sicilia Bianco Organic IGP is crafted on the slopes of Mount Etna, where volcanic soils and sea breezes combine to produce wines of great freshness and character. This white blend expresses the harmony of Sicilian nature with bright fruit, floral aromas, and a refreshing mineral backbone, celebrating the elegance and beauty of the island.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Fresh
Grape Varietal: Carricante, Catarratto
Tastes Like: Citrus, white peach, wildflowers, mineral notes
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Terre Siciliane IGP
Region: Sicily, Italy
Terroir: Volcanic and limestone soils
Aging: Aged in stainless steel
Serving Temperature: 8–10°C – Best served chilled

Vivera is a family-owned, certified organic winery located in Linguaglossa on the slopes of Mount Etna. Led by Loredana Vivera since 2019, the estate is committed to crafting wines that reflect the natural beauty and strength of Sicily. Sustainable farming and minimal intervention in the cellar ensure pure, terroir-driven expressions in every bottle.

Seafood: Grilled calamari or lemon-garlic prawns.
Poultry: Lemon herb chicken or turkey and citrus salad.
Vegetarian: Grilled zucchini and ricotta salad or eggplant involtini.
Meat: Pork tenderloin with herbs or veal medallions.

Brie: Creamy and soft, enhancing the wine's floral lift.
Gruyère: Savoury and nutty, adding contrast to the wine's freshness.
Camembert: Earthy and smooth, pairing with the wine's mineral core.
Fresh Goat's Cheese: Bright and tangy, matching the wine's citrus profile.

Caponata Siciliana (Sicilian Eggplant Stew)

Ingredients:

• 2 eggplants, diced
• 1 onion, chopped
• 2 celery stalks, sliced
• 400g canned tomatoes
• 100g green olives, pitted
• 2 tbsp capers
• 3 tbsp red wine vinegar
• 2 tbsp sugar
• 4 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Fry the diced eggplant in olive oil until golden. Drain excess oil and set aside.
2. In a pan, sauté onion and celery, then add olives, capers, and tomatoes. Cook for 10 minutes.
3. Return eggplant to the pan, add sugar and vinegar, and simmer for another 10 minutes. Season with salt and pepper.
4. Let cool to room temperature, garnish with fresh basil, and serve as a starter or side.
5. Enjoy with a glass of Vivera Sicilia Bianco Organic IGP for a perfect Sicilian match.