About this wine
Vineyard and terroir
The grapes grow around Marsala in limestone and sandy soils. The vines are Guyot-trained, planted at a density of 3,500 plants per hectare and yield approximately 35 hl/ha.
Vinification
The grapes are hand-picked in the first week of September, carefully sorted and gently pressed. The must settles for 48 hours before racking. Alcoholic fermentation proceeds with natural yeasts at a controlled temperature in stainless-steel tanks.
Ageing
The wine matures for 12 months in 225-, 500- and 1,000-litre French oak barrels, followed by at least six months in bottle before release.
Tasting profile
Complex, well structured and elegant.
