Grape varieties, age and production area: Specially selected grape variety commonly known in the area of Campo-bello di Licata as Inzolia Rosa and Chardonnay, cultivated in the Milici area. Vines on average about 15 years Vine training: Renewable branch pruning (Guyot) with protection from oxidation due to a lush foliage. Mid season harvesting when there was ideal organoleptic ripeness to support a complexity of taste.
Winemaking: The grapes were harvested and placed in small crates of about 14 kg, then they were stored in temperature controlled cells at 3-5° C for 24-48 hours. The Inzolia Rosa grapes were crushed and destemmed before being pressed in pneumatic presses to better extract the coloured essences from the second pressing. The Chardonnay grapes were pressed as whole bunches and the different wine fractions consisting of the very best must (second and third pressing) were vinified separately. After a quick cold clarification they were racked and fermented at controlled temperature with selected yeasts in stainless steel vats.
Refining: Six months after the harvesting, the wine was re-assembled and under-went asecondary fermentation in bulk tanks (Charmat method), acquiring a head and soft, fruity notes. After the last stages of stabilization it was bottled and stored until distribution.
Colour: Pink with coppery highlights. Perfumes: Ripe fruit , reminiscents of wild red fruits. Taste: Fragrant and full with good flavour and a nice length.
Food pairing: Appetizers, light pasta recipies , fish and white meats.