Vittoria area, 400 m a.s.l. in Sicily.
Hand-picked during the first two weeks of September.
The grapes are de-stemmed and very softly pressed with a pneumatic press. The must is decanted before starting the fermentation. When the fermentation is finished, the wine is racked and kept on its fine lees for at least 5 months, with frequent battonages.
Pale straw yellow, with some hints of green. The elegant bouquet is a combination of peach, apple, citrus fruits and blossom. The palate has a big-structure, with excellent acidity, minerality and sapidity.
Perfect with seafood antipasti, shellfish, and pasta or fish risotto.