About this wine
Vineyard and terroir
The fruit comes from a vineyard in the heart of Tenuta Belicello, near the sea on Sicily’s southwestern coast. The area forms a natural amphitheatre with a distinctive microclimate. Deep, medium-textured alluvial soils support 5,100 vines per hectare, and yields are kept low. Winters are mild. Summer temperatures are generally moderate but can become very hot and dry. The site allows the grapes to develop high ripeness and aromatic complexity.
Vinification
The grapes are usually harvested by hand slightly before full ripeness, normally during the first week of August, to retain natural acidity and fresh-fruit aromas. After destemming, they undergo 36 hours of cold maceration, gentle pressing and cold settling. Fermentation uses selected yeasts: 20% takes place in oak barrels and the remainder in stainless-steel tanks at 16–17 °C.
Ageing
The wine rests for six months in stainless-steel tanks, followed by six months in bottle.
