Prasià

Vineyard and terroir

Prasià comes from a 1 ha vineyard at Rosolini in the province of Syracuse. The vines are eight years old, planted at 5,500 vines per hectare and trained to Guyot. The south-east-facing site lies at an average elevation of 60 m. Its deep, fertile silt-and-clay soil protects the bunches from intense sunlight, allowing a more complex ripening process. Average yield is 1.5 kg per vine.

Grapes

Moscato di Noto.

Vinification

Harvest takes place in August. The grapes undergo approximately five days—120 hours—of maceration. Alcoholic fermentation is followed by spontaneous malolactic fermentation.

Ageing

The wine matures for 6–8 months in concrete tanks and then continues ageing in bottle.

Technical data

Annual production is approximately 3,000 bottles.

Tasting profile

Golden yellow in colour. The varietal, aromatic bouquet combines white fruit, peach, citrus, candied fruit, small white and yellow flowers and broom. The palate is fresh, savoury, mineral and harmonious.

Serving and pairing

Serve at 13°C. Pair with raw fish, prawns, scampi, spaghetti with sea urchins, or cheese with raisins.

Label / history

The name Prasià is linked to an ancient Greek expression reflected in the Sicilian word for a vegetable garden: a plot traditionally, and still today, devoted to growing vegetables for the household use of nearby residents.