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”.
Grape harvesting
Between the first and the second decade of September. The grapes are manually harvested during the coolest hours of the day.
Winemaking
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.
Organoleptic properties
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.
