Butera, central-southern Sicily
10° - 12° C
VINIFICATION AND AGEING
After a soft pressing of grapes harvested at perfect ripeness, the must ferments in stainless steel at a controlled temperature (1618°C) and is kept on the lees for a period of 4/6 months. Subsequent ageing for a few months in the bottle.
colour: straw-yellow, light and bright with gentle greenish reflections.
bouquet: broad and surprisingly fresh nose, with hints of citrus, pineapple and a slight menthol vein.
flavour: complex, harmonious with a definite savoury vein and marked minerality.
Perfect with pasta dishes prepared with vegetables, and light dishes of cooked or raw fish.