Western Sicily, hilly areas in the Salemi area and surroundings, clayey and loamy soils.
hand harvested in the second decade of August and first of September
Fermented at a controlled temperature of between 14 and 16 °C with the help of selected yeasts
In steel tanks on noble lees for 4 months with periodic batonage and at least 2 months in the bottle
A straw yellow colour that seems to connect with the colours of Sicily, this wine has an aroma of flowers and citrus fruits and a lively mouthfeel with a soft finish.
Great with all vegetable dishes, greek salads, white sauced pastas, baked fish