Hand harvested Catarrato grapes from the slopes above the town of Alcamo in South West Sicily. Gently pressed, they are then fermented in stainless steel over 15-20 days to maintain the fresh aromas. Malolactic fermentation then naturally occurs over the next 6 months during aging on fine lees.
Bottled without fining or filtering the result is a wine with fresh citrus aromas, with wild herbs and apple and on the palate a crisp minerality with white peach flavours with a touch of marzipan.
