About this wine
Vineyard and terroir
The grapes are grown in Valle del Belìce in southwestern Sicily, at elevations of 100–400 metres. The predominantly limestone soils are farmed using sustainable methods.
Vinification
The grapes are harvested by hand during the middle and final thirds of September and collected in 10–15 kg crates. Processing takes place under full protection from oxygen. Gentle pressing preserves the must’s aroma and acidity, after which the must is clarified by static settling at 12 °C for 24 hours. Fermentation follows under strictly controlled temperatures.
Ageing
The wine rests in stainless-steel tanks for four months with frequent bâtonnage, followed by three months in bottle.
Tasting profile
Fresh, distinctive and easy-drinking, with preserved aroma and acidity.
Label / history
Approximately 15,000 bottles are produced annually.
