About this wine
Vineyard and terroir
The fruit comes from the Pianoro Cuddia vineyard in Trapani, at 20–250 metres above sea level. The site faces southwest and west and has clay and limestone soils, with 5,000–6,000 vines per hectare.
Vinification
The grapes are harvested entirely by hand during the first 20 days of September. After gentle pressing, fermentation lasts 20 days at a controlled temperature of 14–16 °C.
Ageing
The wine rests for three months in stainless-steel tanks, followed by another three months in bottle in the winery’s cellars.
Tasting profile
Lively, expressive and aromatic, with a notably complex nose. The palate is bright and fruit-driven, with almost crisp acidity.
