| Location |
Castiglione di Sicilia (Catania). |
| 收成 |
By hand, the second and third decade of October with small crates. The grapes then undergo manual sorting at the winery. |
| 釀造 |
Destemmed and not fully crushed, the grapes are sent into truncated conical wooden vats, where they macerate for about 10-12 days at a temperature of 22-25°C. Manual punching-down is carried out several times a day on the macerating grapes with a pneumatic punching-down machine. Once fermentation is complete, the grapes are left to macerate for a few more days, after which they are drawn off and pressed using a traditional vertical press. The wine thus obtained rests, in 25-hl barrels, for 18 months before being bottled. |
| 陳年 |
18 months in wooden barrels and concrete tanks and 6 months in the bottle. |