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Grape varieties: Carricante 60% – Catarratto 40%

Vineyards: the soil is volcanic, very rich in minerals, at an altitude of 650-750 m above sea level, with good range of temperature between day and night; training system: espalier spurred cordon

Raccolta: by hand into crates, in the second week of October

Maceration: the carefully selected grapes are cold macerated for 24 hours; after destemming, they are pressed softly

Fermentation: the juice is left to ferment at a controlled temperature of 15-18°C for approximately 20-25 days

Ageing: mainly in stainless steel vats on fine lees and approximately 2 months in the bottle

Alcohol content: 12,5% vol.

Colour: brilliant straw-yellow colour

Nose: intense and elegant with notes of pear and aromatic herbs

Palate: great minerality and remarkable freshness

Food Pairings: ideal as an aperitif or accompaniment to seafood, sushi, fried fish and vegetable tempura

Serving temperature: 10-12°C