About this wine

Vineyard and terroir

Suòlo 3 comes from a 2.90 ha Sauvignon Blanc vineyard at Tenuta di Suor Marchesa in the Riesi and Butera area of south-central Sicily, at 290–320 m above sea level. The vines were planted in 2017 at approximately 4,800 plants per hectare and yield around 50–60 quintals per hectare. They are espalier-trained and spur-pruned, with four spurs and two buds per spur.

The technical sheet describes hilly, mostly clayey soils with subalkaline pH, medium limestone content and little organic matter. It gives a 52° north–south row orientation and an eastern exposure. The wine presentation instead describes Soil No. 3 as predominantly calcareous and north-facing.

Grapes

100% Sauvignon Blanc. The site was selected to retain the variety’s freshness and acidity.

Vinification

The 2021 grapes were hand-picked on 22 August into small 4 kg crates and carried to the winery by refrigerated lorry. After unloading, they were sorted on a conveyor, destemmed and gently crushed. The berries underwent approximately four hours of skin maceration in a soft press before gentle pressing. The must settled in stainless steel for 16–20 hours at 14 °C. Fermentation began following static settling; when the must reached approximately 3% alcohol, it was transferred to fine-grained, gently toasted oak barriques to complete fermentation.

Ageing

The wine remained in barriques on lysed yeast lees for at least seven months, followed by at least six months in bottle before release.

Technical data

The 2021 has 14% alcohol, total acidity of 5.92 g/L and pH 3.40. Bottles are individually numbered. The available format is 75 cl. Cellaring potential exceeds five years.

Tasting profile

Straw yellow with green reflections. The complex aroma combines varietal character with jasmine, white broom, fruit, vanilla and pink pepper. The palate is rich and fresh, ending in a long, persistent finish.

Serving and pairing

Serve at 4–8 °C. Pair with oysters, crustaceans, baked fish or white meats.

Vintage notes

The 2021 growing season brought above-average temperatures, a rainy winter and very dry spring and summer. Intense heat at the beginning of summer was followed by cooler conditions from early August, supporting complete grape ripening.