About this wine

Vineyard and terroir

The Moscato Bianco grows in the Noto subregion at 40 metres above sea level, farmed following organic principles. The soils are limestone and marl. They are planted with grass, vetch and beans to raise their organic matter and nitrogen content and so support healthy soil microorganisms.

Vinification

A special drying method triggers enzymatic processes in the grapes, giving the wine a more complex aromatic profile.

For the 2023, the grapes were harvested by hand from 23 to 28 August into small containers holding 5–6 kg. After sorting, the best bunches went to a special drying chamber with temperature kept no higher than 21 °C and humidity no higher than 75%. For 5 weeks the crates were checked and moved every day, until the grapes had lost 42% of their weight. The fruit was sorted again to remove any unsuitable grapes, then destemmed and pressed. The must stayed on its lees for 15 days at 6 °C. Fermentation lasted 45 days and was stopped by cooling once the desired alcohol level and sweetness had been reached.