IGT TERRE SICILIANE
Western Sicily – Trapani
Counter-espalier training with Guyot pruning
The harvest takes place manually between the third and fourth week of September
12 % vol.
the grapes that arrive in the cellar are destemmed and crushed, then undergo a skin maceration inside the soft press at low temperature for about 8 hours. Subsequently the fermentation takes place in steel vats at temperatures of 14/16 C°. The wine obtained remains in steel vats until bottling and then completes its maturation for another 40 days in the bottle.
golden straw yellow colour, floral and fruity aromas emerge on the nose. Notes of jasmine and citrus are perceived with hints of mint towards the end. Soft and mineral on the palate, balanced with good acidity that makes it fresh. Elegant and persistent wine.