Kàdos

Vineyard and terroir

Kàdos is made from Grillo grown at Tenuta Risignolo in the Calatafimi and Salemi area of western Sicily. The 12 ha vineyard lies on hilly terrain at 220–250 m a.s.l. Its clayey, moderately calcareous soils have a sub-alkaline reaction. The vineyard faces north-west, with rows oriented 45° north-west. Planting density is 4,000 vines/ha and yields are approximately 60–70 q/ha. The vines are trained to espalier with spurred-cordon pruning.

Grapes

Grillo.

Vinification

On arrival at the cellar, the grapes are destemmed and pressed. Fermentation begins at a controlled 16–18°C. When the fermenting must reaches approximately 3% alcohol, around 20% is transferred to oak barriques to complete fermentation, while the remainder continues in stainless-steel tanks.

Ageing

After fermentation, the two portions remain separately in tanks and barriques on their lees for several months. They are then blended to create Kàdos, followed by at least one month of bottle ageing before release.

Technical data

2024: 12.5% vol.; total acidity 5.7 g/L; pH 3.21. Formats: 75 cl and 150 cl. The first vintage was 2001. Best consumed within three years when properly stored.

Tasting profile

Straw yellow with greenish tinges. Floral aromas lead into tropical fruit and Sicilian citrus, followed by light vanilla notes. The palate is rich, velvety and structured, with a pleasantly tangy, savoury finish.

Serving and pairing

Serve at 8–10°C. Pair with fish starters, raw seafood, and vegetable-based main courses.

Vintage notes

The 2024 growing season brought a dry autumn and winter followed by a dry spring. Summer was hot and rainless, with marked day-to-night temperature variation. Harvest ran from late August into early September.