The vineyards are located in the south east of Sicily, not far from the sea.
 

100% Vermentino

The grapes are harvested at optimum ripeness by hand in early September, with careful selection carried out directly in the vineyard.
 

Following destemming, the must remains in contact with the skins for approximately 12 hours at 10°C to promote optimal extraction of the grape's aromatic compounds, including notes of white flowers and fresh fruit, while preserving the golden colour and tannins. The grapes then undergo gentle pressing using a pneumatic press, after which the fermentation takes place at a controlled temperature of 14–16°C. Malolactic fermentation is intentionally avoided in order to preserve the wine's natural freshness and acidity. The wine is then matured on its fine lees at a constant temperature of 16°C until the end of January. Prior to bottling, which takes place between late February and early March, the wine undergoes a very gentle filtration.
 

NeroOro Vermentino displays a pale straw-yellow colour with delicate green reflections. The nose is intense and refined, offering notes of white-fleshed fruit, subtle citrus and white blossoms, enriched by a distinctive hint of Mediterranean herbs and a delicate touch of fresh mint. Fresh and lively on the palate, it shows an appealing crispness, balanced acidity and remarkable drinkability, leading to a clean, refreshing finish.
 

An excellent match for seafood and Mediterranean cuisine, NeroOro Vermentino pairs beautifully with raw seafood, shellfish, grilled fish and seafood pasta dishes. Its freshness and aromatic character also complement light risottos, vegetable-based dishes and creamy cheeses. Particularly enjoyable with dishes featuring Mediterranean herbs, citrus accents or delicate spices.