Questo vino
Vineyard and terroir
The fruit is grown at 100–300 metres above sea level between Salemi and Selinunte.
Vinification
The grapes are harvested by hand in mid-September and gently pressed. The must undergoes static clarification for one day at 12 °C, followed by temperature-controlled fermentation in stainless-steel tanks. The second fermentation uses the Charmat method.
Tasting profile
The aroma is elegant and the palate well balanced.
