About this wine
Vineyard and terroir
The grapes come from vineyards in Castelbuono. Abbazia Santa Anastasia’s vineyards cover approximately 70 ha and are managed under certified organic grape-growing practices.
Vinification
The grapes are harvested only at optimal ripeness. Fermentation takes place at a controlled temperature of 24–28 °C, with skin maceration lasting approximately 12 days.
Ageing
The wine rests for nine months in stainless-steel tanks, followed by three months in bottle in the winery’s cellars before release.
Tasting profile
Complex and rounded.
Label / history
Count Ruggero d’Altavilla founded Abbazia Santa Anastasia in 1100. It became a centre of cultural life and work in Sicily, with grapes, wheat, olive trees and fruit trees cultivated on the estate. The land proved particularly suitable for grape growing, and its wine was served to prominent Sicilian figures, including barons and bishops.
After the monks left Santa Anastasia Abbey in 1316, the land fell into neglect and the abbey became a ruin. In 1980, engineer Francesco Lena acquired the estate to establish a winery and resort. Abbazia Santa Anastasia later became the first winery in Sicily to adopt certified organic grape-growing practices.
