About this wine
Vineyard and terroir
The grapes are grown in Sicily on volcanic soils low in organic matter and rich in trace elements. The vines are around ten years old and are cultivated using organic and biodynamic methods, without chemical fertilisers or synthetic products.
Vinification
Harvest begins in the second half of September. The grapes are hand-picked, destemmed and pressed, then fermented with their skins in stainless-steel tanks using only natural yeasts. Fermentation lasts approximately ten days, depending on the desired colour intensity.
Ageing
The wine matures for six months in stainless steel followed by six months in chestnut barrels. It settles naturally and is bottled without filtration.
Tasting profile
Refreshing.
