Acate, in the province of Ragusa. This varietal prefers loose, sandy terrain which is ideal for the production of fragrant white wines. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.
Inzolia is usually harvested at night-time in the
second week of September. After the collection, destemming and pressing of the
grapes, settling of the must occurs in a natural way. Fermentation occurs at a
controlled temperature of 18°C for twelve days. Maturation takes place on the
lees for four months, after which the wine is filtered, stabilized, and bottled.
Notes of pear, apricot, white and yellow peaches.
Fragrant and fruit forward, featuring a hint of vanilla. Elegant and soft at
with seafood, shellfish and with all fish dishes, particularly grilled turbot, tuna,
and calamari. It should also be tried with noodles and cherry tomatoes.