White Cataratto, biodynamic cultivation on sandy soil at six hundreds metres of altitude. Yield per hectar of four tons, age of vines fifty years. Hand picked in september using small crates. A full body wine, well balanced, fresh and clean taste, good persistence to the palate and good ability to get better with age.
Our estate - grown catarratto grapes are fermented on their skins for 30 days in open vats without addition of sulphites and selected yeasts. The cap is punched down by hand three times a day before the must undergoes a soft pressing in a manual press. The wine is aged in 25 hl barrels for two years. An tannin-rich wine with a strong character and an extraordinary multi-layered nose.
Perricone Sicilian native vine among the oldest, very rare today, characterized by compact grapes conical berries with thick skin color blu. harvested by hand in mid-October, in small crates when full ripe and retain great acidity and freshness.fermented in cement tanks in contact with skins for eight days, aged in large Slavonian oak barrels for two years.
Nero d'Avola grapes grown in the hills handpicked early September aged in large casks for at least twelve months. A mature wine from the first year, full of aromas of ripe berries, black cherry, cherry and intense ruby color.