VINEYARD: Grapes are grown on hillside slopes in the Marsala and Salemi areas of western Sicily. Vines are trained in the traditional spalliera method.
HARVEST: The grapes are hand-picked at the beginning of October. Pickers go through the vineyards several times over, only picking grapes which are perfectly ripe.
VINIFICATION: The grapes are de-stemmed and carefully soft crushed. Selected yeasts are added and fermentation takes place at a controlled temperature not exceeding 28°C.
FERMENTATION: Frequent remontage occurs in the early part of the fermentation process. The wine is racked and then immediately goes through malolactic fermentation in order to obtain the best possible balance by maintaining the perfect level of acidity.
ALCOHOL: 13% vol
PAIR WITH: Seafood, cream and cheeses.