||Countryside of Trapani – Borgo Guarini estate.
||2012 saw a winter that was not too harsh, with scarce rainfall, a humid spring and a muggy and sunny summer. The slightly warmer weather trend of the previous years and significant differences in temperature between day and night produced juicy, aromatic fruit with an elegance and pleasantness true to the Firriato family’s style and production philosophy.
|Composition of the land
||Medium texture, mostly clayey.
||Manual harvest at the end of August.
||Vinification was performed using traditional methods: maceration on the skins in temperature-controlled stainless steel fermentation vessels.
||Aeing for about three months in medium-sized oak barrels. The wine was aged for a further three months in the bottle before being released for sale.