About this wine
Vineyard and terroir
The vineyards lie on low hills near the Madonie, on clay soils, and are planted at a density of 4,000 vines per hectare. The grapes are grown biodynamically, and the vineyard has been certified organic since 2003.
Vinification
The grapes are harvested in the first half of September. Fermentation lasts 15 days in large oak casks, without added yeast, fining agents or temperature control; the temperature does not exceed 30 °C.
Ageing
The wine ages for 16 months in French oak barriques, followed by six months in special glass bottles containing silicon, intended to extend its life.
Tasting profile
Aromatic and fresh, with notes of red fruit and an exceptionally long finish. Exposure to air reveals greater aromatic and flavour complexity than is apparent immediately after opening.
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, whose wine was served at the tables of Sicilian barons and bishops. After the monks left the abbey in 1316, the land was neglected and the abbey fell into ruin. Engineer Francesco Lena bought the estate in 1980 with the aim of establishing a winery and resort. Today its vineyards cover approximately 70 ha. It was the first winery in Sicily to practise certified organic viticulture.
