About this wine
Vineyard and terroir
The variety is grown in Western Sicily.
Grapes
Pignatello, also known as Perricone, is a local variety that is now nearly extinct. Its name derives from the pignatiddare, the red soils of the province of Trapani that were traditionally used to make terracotta cooking pots called pignat.
Vinification
The grapes are harvested and sorted by hand. Maceration and fermentation take place at a controlled temperature in stainless-steel tanks, using native yeasts.
Ageing
The wine matures for 12 months in French oak barrels from the Tronçais area, followed by six months in stainless-steel tanks and in the bottle.
