GRAPES: Grillo 70%, Chardonnay 30%
VINEYARD AREAS: Selected Organic vineyards in the province of Trapani, on the southern Italian island of Sicily.
AGE OF VINES: Approximately 25 years old.
PLANT TRAINING AND DENSITY: Guyot training. 4000 plants per hectare with an average yield of 1.5kg per plant.
HARVEST: Manual harvest occurs in the middle of August for the Chardonnay. The Grillo grapes are harvested approximately 2 weeks later, around early September.
VINIFICATION: The two grape varieties are vinified separately using the same technique. The grapes are destemmed and then softly pressed. The must is then chilled to 10°C and left to rest for 48 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 17°C and will last approximately 10 days. Following fermentation the wine is chilled down to 10°C to avoid malolactic fermentation and left on its lees for 20 days to maximize its aromas.
AGING: 2 months in bottle prior to release.
ALCOHOL: 13%
