Nose
The prominent bouquet has notes of coconut and tropical fruit, with an undercurrent of gentle spices.
Palate
On the palate, there is a richness, balanced by well-integrated acidity. Excellent structure and length.
Harvest
The grapes are carefully hand-harvested into small baskets and only the best quality are selected to make Vanedda. The baskets of grapes are refrigerated at 10°C for around 24 hours.
Winemaking
To Produce our white wine, Vanedda, we were inspired by ancient Sicilian traditions, resulting in a unique, highly individual wine.
We have taken two classic Sicilian grape varieties, Cataratto and Grillo, which are fermented on their skins, just as wine was made in years gone by.
After harvest is completed the wine is carefully de-stemmed and fermented on the skins for at least 2 days, after which we separate the wine from the skins and finish the fermentation in 30hl oak botti. Following fermentation, the wine stays on the lees for at least 7 months and remains in bottle for a further 6 months before being released on to the market.
Appearance
Intensely golden in colour, which comes from the skin contact and ageing in large oak botti.
Food Pairing
Vanedda goes very well with meat or fish dishes and is ideal with fruits de mer and exotic fruits such as mango and papaya. It complements white meat dishes, with a honey reduction, perfectly.
