Vittoria, Ragusa

55% Albanello
35% Zibibbo
10% Fiano

The grapes are hand-harvested in 15 kg crates between late August and the first half of September.

The harvested grapes are stored in a refrigerated room overnight to lower their temperature to 6-8°C.
The following day, they are carefully destemmed and gently pressed to obtain a top-quality free-run must. Fiano must undergoes cold maceration in a press for about 6 hours. Subsequently, the three musts rest overnight in tanks at around 10°C to allow the natural static sedimentation of all solid particles.
Fermentation follows in stainless steel at a temperature of approximately 17-19°C for 10-12 days, except for a portion of Albanello (around one-third), which ferments in terracotta amphorae.
After fermentation, part of the Albanello continues ageing in terracotta amphorae, while the other varieties are transferred to stainless steel tanks for sur lie ageing with frequent stirring of the fine lees for at least four months before blending.

With a straw-yellow colour with green highlights, Insieme Bianco reveals a complex fruity bouquet on the nose, reminiscent of yellow-fleshed fruits, citrus - including candied citron - and hints of Mediterranean spices and flowers. On the palate, it is smooth and complex, with an intriguing structure beautifully balanced by acidity, which lends freshness throughout the sip, leading to a long and persistent finish.

It pairs beautifully with fresh Mediterranean-flavoured dishes, such as fish and shellfish. It should be served at a temperature of 10-12°C.