About this wine
Vineyard and terroir
The grapes are grown in the province of Trapani, in vineyards situated a few metres above sea level on sandy soils containing a small proportion of clay.
Vinification
The grapes are harvested by hand in the first week of September and fermented at a controlled temperature of 18–20 °C. Fermentation is arrested by adding acquavite matured for at least five years in oak barrels.
Ageing
The wine matures for more than two years in oak barrels, followed by four months in bottle.
