About this wine
Vineyard and terroir
The fruit is grown on sandy clay soils in Palermo, Contrada Virzì and Monreale. Across the estate, 100 ha of its 180 ha are planted with vines on rocky soils at 300–450 m above sea level.
Vinification
The grapes are harvested in August and September. Fermentation with yeast takes place in concrete tanks at a controlled temperature.
Ageing
The wine rests for three months in concrete tanks and a further three months in bottle.
Tasting profile
Yellow-gold in hue, with a balanced, fruity aroma and a rich palate.
Label / history
The estate’s winemaking history began in the 1960s, when Duke Pietro Spadafora, a descendant of an ancient aristocratic family, inherited it. His son, winemaker Francesco Spadafora, subsequently expanded the vineyard area significantly.
