About this wine
Vineyard and terroir
The grapes come from organically farmed plots in Sicily with medium-textured soils composed mainly of clay.
Vinification
The grapes are harvested by hand in September. They undergo 12 hours of cold maceration, gentle pressing and 48 hours of static settling. Fermentation lasts 20–25 days at a controlled temperature of 15–18 °C.
Ageing
The wine rests on its fine lees in stainless-steel tanks, followed by a further 2–3 months of maturation in bottle.
Tasting profile
The wine has a distinctive aromatic character.
