| 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 |
Grapes are then destemmed and not completely crushed and sent to a truncated cone-shaped wooden vat, where they macerate for about 10/12 days at a temperature of 22-25°C. The grapes on maceration are manually punched down with the use of a pneumatic puncher daily. |
| 陳年 |
More than 1 year in wooden barrels and in concrete tanks and about 3 months in bottle. After fermentation, the grapes are left to macerate for a few days more, then the 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 for 12 months before being bottled. |