About this wine
Vineyard and terroir
The “Passo di Maggio” vineyard is situated in the hills of Castelbuono at an altitude of 400 m. The wine is organically produced.
Vinification
The grapes are harvested in late September. Fermentation takes place in stainless-steel tanks at a controlled temperature of 24–28 °C, followed by 10–13 days of skin maceration.
Ageing
The wine rests for five months in stainless steel and then for nine months in French Allier oak barrels. It is subsequently transferred to 50 hl French oak vessels to complete its maturation, followed by an unspecified period in bottle in the winery’s cellars before release.
Label / history
Abbazia Santa Anastasia was founded in 1100 by Count Ruggero d’Altavilla and became a centre of cultural and working life in Sicily. Grapes, wheat, olives and fruit were cultivated on the estate, with the land proving particularly suitable for vines. Its wine was served to prominent Sicilian figures, including barons and bishops. After the monks left the abbey in 1316, the estate was neglected and the abbey fell into ruin. Engineer Francesco Lena purchased it in 1980 with the intention of establishing 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.
