| Location |
Castiglione di Sicilia (CT) |
| 收成 |
2nd and 3rd decade of October. After the grapes are harvested by hand in small crates they are quickly brought to the winery where they are manually selected on a conveyor-belt. |
| 釀造 |
Then grapes are destemmed and not completely crushed, and sent to truncated cone shaped wooden vat, where they macerate for about 10/12 days at a temperature of 22/25 °C. On a daily basis several times per day, the grapes on maceration are manually punched down with the usage of a pneumatic fulling machine. After fermentation, the grapes are left to macerate for few days more, than wine is separated from grape skins, which are pressed with a traditional vertical press. The wine obtained is aged in wooden barrels of 25 hectoliters, 18 months before being bottled. |
| 陳年 |
18 months in wooden barrels and in cement tanks and 6 months in bottle. |