About this wine
Vineyard and terroir
The grapes grow in the commune of Trapani at 310 m above sea level. The plots face southwest and have medium-textured clay soils.
Vinification
The grapes are harvested by hand during the first two weeks of September. After gentle pressing, fermentation takes place in stainless-steel tanks for 20 days at a controlled temperature of 14–16 °C.
Ageing
The wine rests on its lees in stainless steel for three months, with daily stirring, followed by two months in bottle.
Tasting profile
Distinctively fresh, lively and dynamic, with a clean, focused profile, lightness and a characteristic Mediterranean aroma.
