Catarrattoo and a small percentage of Viognier.
Contrado Cottanera and Castiglione di Sicilia vineyards, 720 meters above sea level with lava-alluvial soil.
Harvest: First 10 days of September (manual harvesting, with small crates).
Fermentation: Cold soak static setting. Fermentation at controlled temperature of 16 degrees for 20 days. Aged in inox steel on yeast for 3 months.
Tasting Notes: Straw yellow in color, with light green highlights. Mixed, delicate scent of wisteria and broom on an iodine background. A spirited freshness, leaving a pleasing, full-bodied sensation.