We use only catarratto grapes of the lucido and extralucido varieties, one of the most ancient native vines. Until a few years ago, it was grown all over Sicily. We firmly believe that this variety has an unexpressed potential, and we strive to produce a very fine white wine. We generally harvest the grapes at the beginning of September, only when they have reached an optimal degree of acidity. This is a fresh, clean, full-bodied, well-balanced wine, with a good length on the palate and excellent ageing potential.
Our estate - grown catarratto grapes are fermented on their skins for 45 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 three years. An tannin-rich wine with a strong character and an extraordinary multi-layered nose.
Perricone and Nero D’Avola grapes fermented together in open 50hl oak-wood vats for twenty days, without additional fermenting agents and sulphites, with a lengthy maceration period. Soft pressing in a hydraulic press.
Perricone plants, one of the oldest, and today very rare, native Sicilian vines, characterised by compact cone-shaped bunches, often with blue coloured skins. These grapes, hand picked in small crates at the end of August, fully matured maintain a great acidity and freshness. Spontaneous fermentation in their skins in small Oak-wood barrels for thirty days without additional fermenting agents and sulphites, punched-down by hand three times a day and frequent open pump-overs.
A Nero d’Avola varietal. Only perfectly ripe grapes with a good acidity and a not too high percentage of sugars are used. The grapes are fermented on their skins for 15 days in oak vats, the cap is punched down by hand. The wine is aged in large casks for a year. Dark ruby red in colour, it is a flavoursome wine with rich aromas of ripe soft fruit, sour cherry.