About this wine
Vineyard and terroir
The fruit was grown mainly on clay soils and harvested from the beginning of September.
Vinification
Winemaker Richard Cotarella used gentle pressing, followed by fermentation at a controlled temperature of 18 °C.
Ageing
The wine rested in stainless-steel tanks for three to five months.
Label / history
Approximately 60,000 units are produced annually.
Count Ruggiero d’Altavilla founded Abbazia Santa Anastasia in 1100. The estate became a centre of cultural and working life in Sicily, cultivating grapes, wheat, olives and fruit. Its wine was served to prominent Sicilian figures, including barons and bishops.
After the monks left the abbey in 1316, the estate fell into neglect and the abbey was destroyed. Engineer Francesco Lena acquired the property in 1980 to develop a winery and resort. The estate now has approximately 70 ha of vineyards and was the first Sicilian winery to adopt certified organic grape-growing practices.
