About this wine
Vineyard and terroir
The fruit comes from the “Vrucara” vineyard, at 500 metres above sea level. The site has an eastern exposure and clay-sandy soils. Its very old vines pre-date phylloxera, and the grapes are harvested by hand.
Vinification
Vinification takes place in concrete vats, with a 30-day maceration on the skins. The grapes are pressed in an old wooden press, and spontaneous malolactic fermentation is completed entirely in concrete tanks.
Ageing
The wine rests for 42 months in concrete vats, followed by four months in barrels and a further six months in bottle in the estate cellar.
Tasting profile
Menthol notes give the wine a distinctive character.
Serving and pairing
Decant for two hours before serving.
Label / history
The Vrucara vineyard takes its name from a shrub common across Sicily that grows naturally around the vines. The shrub’s menthol character is also found in the wine.
