AreaThe districts of Butera and Riesi in the Province of Caltanissetta.
Vinification and Maturation
The must from grapes picked during the first week in August began its fermentation in stainless steel at a controlled temperature of 20°C. (68°F.). It was then partly racked into medium toast oak 350 liter (92 gallon) tonneaux where it continued to ferment for about 20 days. Long maturation on its own lees was followed by a few months’ bottle aging.
ColourStraw-yellow with pale golden highlights.
BouquetBroad, with hints of pineapple, mango and ripe fruit, underpinned by sweetish vanilla tones.
FlavourDry yet well-balanced, with an elegant touch of toasted almonds offsetting the fruity notes. Good zesty acidity and velvety fruit.
Serving TemperatureServe at around 12°C. (54°F.)
Excellent as an aperitif, with fish-based dishes or with white meats.