| Origin |
Castiglione di Sicilia (Catania). |
| Harvest |
By hand, the second and third decade of October with small crates. Grapes are quickly brought to the winery where they are manually selected on a conveyor-belt. |
| Vinification |
Destemmed and lightly crushed, grapes arrive in the press where they are softly pressed. The must obtained is cold clarified and fermented at a temperature of 15-16°C. After fermentation, the wine obtained rests on the fine lees for about 3 months. |
| Ageing |
3 months in steel and 2 months in bottle. |