Vittoria, Sicily.

A blend of Catarratto and Grillo.

The grapes are hand harvested and selected in the vineyard.

First the grapes are carefully de-stemmed and fermented on the skins for at least 2 days. We then separate the wine from the skins and finish the fermentation in 30hl oak botti. Following fermentation, the wine stays on its lees for at least 7 months and remains in bottle for a further 6 months before being released on to the market.

Intensely golden in colour, which comes from the skin contact and ageing in large oak botti. The prominent bouquet has notes of coconut and tropical fruit, with an undercurrent of gentle spices. On the palate, there is a richness, balanced by well-integrated acidity.

Vanedda goes equally well with meat and fish. Ideal with plates of fruits de mer and exotic fruits such as mango and papaya.