TYPICAL GEOGRAPHIC INDICATION: SICILY
Grape types: Catarratto bianco.
Harvest: late September – early October.
Bottling: single lot.
Yield per hectare: 85 quintals.
Harvesting: the grapes are hand-picked and carried in cases.
Method: temperature-controlled vinification by reduction.
SO2: 30 mg/l added directly to the first-pressing must.
Temperature: 16° - 18° C.
Duration: 10 - 12 days.
Bottle aging: 3 months.
pH: 3.20 - Alcohol: 13.50% - Acidity: total: 4.50 - volatile: 0.35 SO2 (mg/l) total: 70 - free: 15.
Straw-yellow color with greenish reflections.
Generous aroma, with notes of spring flowers to the fore.
Assertive and expansive on the palate, with a full, well-balanced finish.