Enticing scents of citrus fruit and white-blossom that resemble the Sicilian countryside, alongside notes of yellow peach and white melon developing on delightful nuances of sage and wild mint.
Fruity and sapid on the palate. The mouthfeel is perfectly balanced, with an excellent acidity that provides freshness and harmony.
TRAINING SYSTEM: Free-standing alberello system.
The grapes are hand harvested in 15 kg crates and
quickly processed in order to maintain the unique features of the fruit, honouring the territorial origins.
HARVEST PERIOD: Mid-September.
HARVEST METHOD: Manual in 10-15 kg crates.
The soft pressing of grapes ensures the respect
for the aromas and the natural acidity of the musts. Afterwards, the must undergoes static clarification at 12°C for 24 hours and it’s subsequently fermented, so as to preserve the varietal characteristics.
The ageing in steel tanks for 4 months with frequent bâtonnages is useful to maintain regular suspension of the noble lees and restrict the usage of sulphites.
Bright greenish yellow, lively and limpid.
Ideally served with rich aperitifs of crostini garnished with fried vegetables. It matches perfectly with appetizers and fish-based first and main courses. It also pairs with white meat and sautéed vegetables.