Grapes

Catarratto

Production area

Camporeale in the province of Palermo at 600 metres above sea level; north-south aspect.

Alcohol

12.5% Vol.

Optimal conservation

3 Years

Food pairings

Full-flavoured fish and shellfish, fish soup, even when spicy, hot and cold white meats.

Allergens

Contiene solfiti

Vinification and refinement

The grapes for the Catarratto are harvested in late September. In order to preserve varietal aromas, contact with oxygen is limited using a controlled atmosphere system throughout the vinification process, which involves soft crushing, cold settling, and fermentation at a controlled temperature of 12–14° C with cultured yeasts. Temperature control makes it possible to prolong fermentation for over two weeks. Analytical tests are made on a daily basis. The wine is kept on the lees until March, but not before spending three months in 5,000-litre French oak barrels.

Tasting notes

Precise vinification techniques and barrel ageing give this wine a complex nose, with well-developed Mediterranean aromas of sage, tomato leaf and caper blossom. This light gold wine offers a rounded, satisfying body, expressing the sun of its land of origin, where Catarratto shows a unique character, unrepeatable elsewhere.