GRAPE VARIETIES, AGE AND PRODUCTION AREA: Inzolia (50%) and Cataratto (50%) cultivated in the Munti area and planted from 2008.
VINE TRAINING: Renewable branch pruning (Guyot) with protection from oxidation due to lush foliage. Early harvesting to guarantee freshness and drinkability.
WINEMAKING: The grapes were harvested and placed in small crates about 14 kg, then remained in cold storage units at 3° C for 24-48 hours. Depending on the grape varieties, either the bunches were pressed whole in pneumatic presses or the grapes were crushed and destemmed before pressing. The resulting musts were separated into 2-3 parts, with the very best must being obtained and the second and third pressings. After a light, cold clarification, they were racked and fermented at con-trolled temperature with selected yeasts in stainless steel vats.
REFINING: Six months after the harvesting, the different masses, after blending, were re-assembled in stainless steel vats. After filtration and stabilization, the wine was bottled. The bottled wine was stored in the winery at a controlled temperature until distribution.
COLOUR: Straw yellow with greenish hues evident. PERFUMES: Mediterranean flowers and also ripe fruit. TASTE: Delicate and soft, with fresh flavors.
FOOD PAIRING: Appetizers, fish, white meat and generally with delicate foods.