About this wine
Vineyard and terroir
The fruit comes from 15-year-old vines in western Sicily.
Vinification
The grapes are harvested by hand during the first 10 days of September. They undergo cold maceration for 12 hours at 8 °C before pressing. The must is clarified at low temperature, then fermented in stainless-steel tanks at 18–20 °C.
Ageing
The wine rests on its lees in stainless-steel tanks for four months.
