Acate in the province of Ragusa. The grape prefers more barren terrain with lots of sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.
It is an
early varietal selected once it achieves optimal ripeness, which generally occurs
towards the end of August. The winemaking takes place in partial protection
from the air (semi-reduction); the must obtained from soft pressing is decanted
and clarified naturally. The fermentation occurs at a controlled temperature
(16°C) for thirteen days in stainless steel tanks, 15% of the wine is aged in
French oak barriques. The unoaked, fresher, and the oaked, more structured,
wines are assembled and fined in steel tanks before filtration, stabilisation,
Straw yellow with gold hues.
Fresh and fruity with notes of pineapple, tropical fruits, and vanilla that develops
towards acacia with aging.
Harmonious and balanced, with a pleasantly persistent creaminess that balances
the delicate acidity.
featuring fresh vegetables, raw seafoods, pasta dishes with vegetables, and
white meats. It can be paired with
creamy soups, such as the typical potato soup of Siracusa.