Our wines are made with our grapes exclusively, harvested in Virzì county (Monreale area, cadastral map sheet 142), in the land surrounding the estate that we define our garden. The bunch is cultivated, selected and hand picked by ourselves. It gets to the cellar as fast as possible, 15 minutes from the cut circa, in small carts.
This allow us to immediately start working with the bunches. The white grape harvest – Chardonnay, Inzolia, Catarratto and Grillo – starts in the morning at 6 am so that we can get the bunch in the cellar at 17°C. The grapes are cultivated at an altitude between 220 and 400 metres above sea level, and the average diurnal range is 10-15C.
Being an organic production, we do not use external elements during growing season and winemaking, not even yeasts considering that we prepare the pied de cuve on all our grapes; the altitude difference helps us providing the wines with body, acidity and texture.
Technically speaking: the white grapes are then stripped, using a rotating eccentric screw pump, and drop into a heat exchanger, which further lowers the temperature by 10-15°C, and finally arrive in a pneumatic press.
The must is immediately cooled, thereby causing spontaneous decanting, and about two days later the clear part is poured into concrete vats, where controlled fermentation takes place.
The red grapes are also processed immediately: they are stripped and then, using the same pump, placed in fermentation vats for maceration. The duration of maceration on the skins varies, depending on whether the grapes are Cabernet Sauvignon, Merlot, Syrah or Nero d’Avola.
After a period of maceration on the skins, the grapes are placed in the Vaslin press and the liquid is separated by successive pressing; it is then transferred to concrete vats where malolactic fermentation occurs; at this stage, a portion of the product is stored in small 225 lt oak barrels in the aging cellar, and another part is refined directly in concrete vats.
Once the wine is ready, it is bottled and packaged in the winery using a Bertolaso monobloc, a capper and a labeller.