Catarratto grapes come from the Salemi estate, at an altitude of about 140 meters above sea level. The soil is rich in organic substance and has a typical local pebbly structure known as “Cuti”.
Between the first and the second decade of September. The grapes are manually harvested during the coolest hours of the day.
After a careful selection, the grapes are pressed in reduction (absence of oxygen) by means of a nitrogen saturated pneumatic press in steel tanks at a temperature of 15°C. Once the fermentation is complete, maturation continues in steel vats at a controlled temperature and the grapes are refined in the bottle for about 2 months.
Elegant and fine, straw yellow in colour with light greenish hues. Full-bodied and elegant on the nose, with citrus hints. Complex and persistent, with a lively freshness and an important structure. The complex acidity allows the wine to refine well in the bottle.