Vittoria area, 400 m a.s.l. in Sicily.

80% Inzolia, 20% Zibibbo

Hand harvested in mid-September into small crates.

The grapes are destemmed, gently crushed and each and the grape variety is vinified separately. The wines are fermented on the skins at a controlled temperature of between 17 and 19 °C. The Inzolia is macerated for  2-3 weeks, Zibibbo for 6 weeks with daily, gentle punching down during the 7-10 days of fermentation. Once the fermentation is finished the wines are then blended together and left on fine lees for about 3 months before bottling.

A beautiful unique orange colour. On the nose there are notes of grapefruit, lemons, with hints of spice, balsamic, white pepper and mint. On the palate there is an excellent structure, with lovely fruit flavours, all supported by good balancing acidity, giving it an attractive freshness.

A highly versatile wine, it is perfect to be consumed as an aperitif or in combination with fish dishes with oriental scents and pasta.