The area between Agrigento and Belice, Sicily.

100% Fiano.

The grapes are picked by hand in mid-September.

The grapes are de-stemmed and soft pressed, then left in contact with the skins for about 12 hours at 10°C for optimum extraction of the aromas. Fermentation takes place at about 14-16°C. We then leave the wine on its fine lees at a constant temperature of 16°C until the end of January.

Intense and bright yellow in colour. The bouquet shows notes of white flowers, passion fruit, almond, pear, honey and nuts. On the palate it has a pleasant acidity with hints of lime, mint and tropical fruits.

Great with fish dishes, seafood, poultry and white meats, but also with salads, goats’ cheese and veggie risotto.