First and only harvest August 9. Thinning of July 11. Refining in steel tanks. On the white lees from October to June. Refermentation in bottles in October 2012. Alcohol/vol 12.78%, acidity 6.70 and ph 3. Current disgorging in Novemer 2017, 60 months on the yeast. Yellow tending to a yellow-green and to wild flowers of winter. Scent of lemongrass macerated in the oil. Taste of cedar. Sensa- tions of fulfillment after a long wait. Innovative. Bubbles to toast at every opportunity, that are named with my daughter’s name. Recommended service temperature 10°C. To drink until the bubbles last.

First and only harvest August 9. Thinning of July 11. Refining in steel tanks. On the white lees from October to June. Refermentation in bottles in October 2012. Alcohol/vol 12.78%, acidity 6.70 and ph 3. Current disgorging in Novemer 2017, 60 months on the yeast. Yellow tending to a yellow-green and to wild flowers of winter. Scent of lemongrass macerated in the oil. Taste of cedar. Sensa- tions of fulfillment after a long wait. Innovative. Bubbles to toast at every opportunity, that are named with my daughter’s name. Recommended service temperature 10°C. To drink until the bubbles last.

PHYSICAL CHARACTERISTICS AND NOTES

Physical characteristics and notes

Color: Luminous yellow, abundance of fine and persistent bubbles.
Bouquet : fresh and sweet as fruit. Pierced by a mineral streak, nuts and bread essence.
Taste : extreme freshness. Beautiful acid trail supported by a superb structure.

recommended temperature:

10°C

Serving suggestions:

excellent as an aperitif sparkling wine, exceptional with raw food, fish, baked fish and shellfish.

Technical data

Varietal: Grillo 100%
Origin: Contrada Virzì, Monreale, Palermo
Foglio di Mappa 142
Exposure: North-West
Altitude: 400 s.l.m.
Soil: Sandy-clay
Training system: Simple Guyot espalier
Density: 5,000 plants per hectare
Year of planting: 2000
Harvest: Agosto
Yield: 35 hl/hectare

Vinification and ageing: temperature-controlled fermentation in stainless vats is carried out for 12 months prior to tirage, which prompts slow fermentation in bottle; a requirement of classic method. The bottles are kept in racks for 30 months (42 months total from harvest) to acquire that unmistakable bouquet.

Capacity: 75 cl.