First harvest on August 7, thinning of June 30. Temperature changes during the first week of August, harvested later than usual. Second harvest August 11. Third harvest August 25. Blend in the tanks at the end of October. Aging in cement tanks. On the white lees from November to January, at 10° C. In December, tempera- ture decreased to 5°C, until bottling. Alc/vol 13%, acidity 5.10 and pH 3.24. Quite strong color, with greenish shades. Floral scents of spring and white melon. Taste of fresh fruit and lemongrass. Sensations of fresh- ness. Sapid, inviting. Label that matches the content, with the central rose window that speaks for the wine. To drink for the next 3 years, keeping the same features.
First harvest on August 7, thinning of June 30. Temperature changes during the first week of August, harvested later than usual. Second harvest August 11. Third harvest August 25. Blend in the tanks at the end of October. Aging in cement tanks. On the white lees from November to January, at 10° C. In December, tempera- ture decreased to 5°C, until bottling. Alc/vol 13%, acidity 5.10 and pH 3.24. Quite strong color, with greenish shades. Floral scents of spring and white melon. Taste of fresh fruit and lemongrass. Sensations of fresh- ness. Sapid, inviting. Label that matches the content, with the central rose window that speaks for the wine. To drink for the next 3 years, keeping the same features.
CARATTERISTICHE FISICHE ED ORGANOLETTICHE

Physical characteristics and notes

Color: lear straw yellow with green highlights. Bouquet: rich, intense, fruity. Bouquet: rich, intense, fruity.

Recommended temperature:

11°C

Serving suggestions:

light hors d’oeuvres and all fish and shellfish dishes.

Technical data

Varietal:  Catarratto 87% – Inzolia 13% Origin: Contrada Virzì, Monreale, Palermo Foglio di Mappa 142 Exposure: North-West Altitude: 300 s.l.m. Soil: Sandy-clay Training system: Simple Guyot espalier Density: 5.000 plants per hectare Year of planting: 2000 Harvest: August-September Yield: 70 hl/hectare

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

Ageing: 2 months in concrete vats and 2 months in bottles.

Capacity: 75 cl.

PRIZES
  • Wine Spectator magazine (October 31, 2014) – Alhambra Catarratto Inzolia 2013 – 86 Points
  • Wine Spectator magazine (October 31, 2014) – Alhambra 2012 – 85 Points
  • Review by Monica Larner eRobertParker.com #, #212 (May 2014) – Alhambra Catarratto Inzolia 2013 – Rating: 86
  • Wine Enthusiast 03-2013 – Alhambra 2011 – 85 Points