Grape varieties: Catarratto

Vineyards: medium-textured soil tends mainly to clay; training system: guyot

Raccolta: by hand into crates, in September

Maceration: the carefully selected grapes are cold macerated for 24 hours, followed by soft pressing and settling. The resulting juice is left to partially ferment at a controlled temperature and subsequently decanted into air-tight tanks; here, the spontaneous process by which sugar is turned into carbon dioxide gives the wine its delicate perlage

Fermentation: the carefully selected grapes are cold macerated for 24 hours, followed by soft pressing and settling. The resulting juice is left to partially ferment at a controlled temperature and subsequently decanted into air-tight tanks; here, the spontaneous process by which sugar is turned into carbon dioxide gives the wine its delicate perlage

Ageing: in stainless steel vats and approximately 2 months in the bottle

Alcohol content: 12% vol.

Colour: brilliant straw-yellow

Nose: an intense bouquet with floral hints and notes of white-fleshed fruit

Palate: fresh, fruity and intriguing taste, with a pleasant almond finish

Food Pairings: ideal as an aperitif, it pairs very well with seafood dishes, shellfish, fried fish and vegetable tempura

Serving temperature: 8-10°C