Questo vino
Vineyard and terroir
The vineyards lie in the hills near the Madonie area at 300 m above sea level. The vines are planted in an amphitheatre formation on the northern part of the slopes. The mixed soils are predominantly clay, while the climate is hot.
Vinification
The grapes are harvested at optimum ripeness in late August, at night or early in the morning to preserve freshness. Inzolia retains its acidity in Sicily’s hot climate and contributes to the wine’s balanced acidity. After gentle pressing, the must undergoes low-temperature maceration, followed by fermentation in stainless-steel vats at a constant 16–18 °C.
Ageing
The wine matures in steel tanks for 3–5 months, followed by several additional months in bottle.
Tasting profile
Lively, with an intense aroma and the distinctive varietal character of Inzolia and Sauvignon Blanc. The palate is balanced, with well-judged acidity.
Label / history
Abbazia Santa Anastasia was founded in 1100 by Count Ruggero d’Altavilla and became a centre of cultural life and work in Sicily. Grapes, wheat, olives and fruit were cultivated on the estate, whose land was particularly suited to vines. Its wine was served to Sicilian barons and bishops.
After the monks left Santa Anastasia Abbey in 1316, the land was neglected and the abbey fell into ruin. In 1980, engineer Francesco Lena bought the estate to establish a winery and resort. Today it has approximately 70 ha of vineyards and was the first Sicilian winery to adopt certified organic grape-growing practices.
