Butera, central-southern Sicily
10° - 12° C
VINIFICATION AND AGEING
The must begins fermentation in stainless steel at a controlled temperature of 20°C. Subsequently it is racked into 350-litre medium-toasted tonneaux, where the fermentation process continues for another 20 days. A long maturation on the lees is followed by bottle aging for several months.
colour: intense, golden straw colour, bright with greenish transparencies.
bouquet: ample bouquet, with hints of pineapple, mango and ripe fruit, accompanied by sweet notes of vanilla.
flavour: rich, harmonious with an elegant touch of toasted almonds, well balanced with fruity notes.
Excellent as an aperitif, with fish dishes or white meats.