Late harvest, the only harvest in early October. Produced following the “soleras” method, refreshing the old vintages every year with the new harvest. Spontaneous fermen- tation from pied de cuve of our grapes, without sulfur dioxide at a controlled tempe- rature in a steel tank. Blend of Catarratto and Grillo, grapes that lend themselves to a
thousand interpreta- tions. Two years of aging steel tanks. The recommended service temperature is 12 ° C. Alcohol 14%vol. Clear, golden yellow color. Hints of apricot. Perfect to sample with fat cheeses, aged pecorino and grana. Ideal with slightly dry cakes, better if served with chocolate or caramelized creams.

Late harvest, the only harvest in early October. Produced following the “soleras” method, refreshing the old vintages every year with the new harvest. Spontaneous fermen- tation from pied de cuve of our grapes, without sulfur dioxide at a controlled tempe- rature in a steel tank. Blend of Catarratto and Grillo, grapes that lend themselves to a
thousand interpreta- tions. Two years of aging steel tanks. The recommended service temperature is 12 ° C. Alcohol 14%vol. Clear, golden yellow color. Hints of apricot. Perfect to sample with fat cheeses, aged pecorino and grana. Ideal with slightly dry cakes, better if served with chocolate or caramelized creams.

PHYSICAL CHARACTERISTICS AND NOTES

Physic characteristics and notes

Color: Golden yellow hue, clear.
Bouquet: of ripe grapes with a tendency to exotic fruit and apricot

Recommended temperature:

12°C

serving suggestions:

perfect with fatty cheeses, pecorini, aged Parmesan. Ideal with slightly dry cakes, particularly if they are paired with caramel or chocolate creams.

Technical data

Varietal: Catarratto 50% – Grillo 50%
Origin: Contrada Virzì, Monreale, Palermo

Foglio di Mappa 142
Exposure:South
Altitude: 250 s.l.m.
Soil: A sandy-loamy granulometry
Farming: Alcamese bush-trained
Density: 2.000 plants per hectare
Year of planting: 1970
Harvest: Early October
Yield: 20 hl/hectare

Vinification and ageing: Spontaneous fermentation on a pied de cuve of our grapes, without sulfur dioxide, at controlled temperature in steel tank.

Ageing: 2 years in steel

Capacity: 50 cl.