About this wine
Vinification
The grapes are hand-harvested into 15 kg crates, with Viognier picked at the end of August and Grillo in the first half of September. They are chilled overnight at 6–8 °C in a specially designed room, then gently destemmed and softly pressed. The must settles overnight in a tank at approximately 10 °C. Each variety ferments separately at 17–19 °C for 10–12 days.
Ageing
The wine rests on its fine lees for four months with regular bâtonnage before bottling.
Tasting profile
Refined and rich.
Label / history
“Rina Ianca” means “white sand” in Sicilian dialect. The wine and label pay tribute to the artistry and beauty of Norman textiles. The design draws on the royal mantle of Roger II, founder of the Kingdom of Sicily, whose court welcomed people regardless of religion, ethnicity or language.
