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The grapes are harvested in the second half of September. After a brief skin soaking to extract the aromatic components, the must ferments in stainless steel tanks at low temperature for 12-14 days. The wine then matures for 4-5 months on the fine lees in stainless steel and then about one more month in bottle.
This wine perfectly captures the essence of Sicily: the scent of sun-warmed earth, invigorating wind, salt, citrus and aromatic herbs, dried straw and hawthorn. The taste is explosive and harmonious, with an interplay of freshness, minerality and softness. Aromas of white and tropical fruits predominate; the finish is fresh, refined and elegant.
Serve at 8-10°C
