||Passopisciaro - Castiglione di Sicilia (CT)
|Composition of the land
||Volcanic with the presence of lava ash.
||The grapes harvested by hand are de-stemmed and left in cryomaceration for at least 8 hours in contact with the skins to promote the aromatic extraction.
||In steel for 8 months in contact with fermentation yeasts, further aging in glass for 3 months.
||Excellent with fish dishes but also with white meats and medium-aged cheeses.
||Price Valenti Etna Bianco Enrico IV Contrada Santo Spirito 2016 € 22.00