About this wine
Vineyard and terroir
The vineyards lie across the province of Agrigento, mainly on limestone soils at elevations of 230–260 metres. Planting density is 5,000 vines per hectare.
Vinification
The grapes are harvested in the middle ten days of August into small crates. After selection, they are destemmed and crushed, then spend three hours fermenting on the skins in stainless-steel vats at 12 °C. The must is pressed, chilled and transferred for fermentation. During the final stage of alcoholic fermentation, the young wine remains on the skins for four months in temperature-controlled tanks, with weekly stirring by hand.
Ageing
After bottling, the wine rests for two months in the winery’s cellars.
