About this wine
Vineyard and terroir
The Catarratto grows on volcanic soils that are low in organic matter but rich in trace elements. The vines are 15 years old on average. They are farmed organically and biodynamically, without chemical fertilizers or synthetic products.
Vinification
Harvest is by hand and begins in the second ten-day period of September. Carefully selected grapes travel to the winery in crates, then are destemmed and crushed. Fermentation is spontaneous, in stainless steel tanks, with the skins. Maceration can last up to a month, depending on the colour intensity wanted. No sulfur is added during winemaking.
Ageing
The wine ages in stainless steel tanks for around 6 months. It is then bottled and rests in the winery's cellars for at least another 60 days.
