NAME’S ORIGIN: type of grapes.

DENOMINATION: Sicilia DOC, organic.

LOCATION: Contrada Bifarera, Corleone (PA).

YIELD PER HECTARE: 9 tonnes.

VINE DENSITY: 4.330 plants per ha.

SOIL QUALITY: medium-textured, rich in clay, gravel and minerals.

ELEVATION: 650 m a.s.l.

TRAINING SYSTEM: vertical trellises.

PRUNING: spur-trained cordons, 8/10 buds.

BOTTLES PRODUCED: 20.000

GRAPE BLEND: Insolia – Viognier.

HARVEST: between August and September, manual. The harvestis performed in three different stages to create three bases (acid/ripe/super-ripe) and bring out the exotic andvoluptuous notes of the Viognier.

VINIFICATION: grapes are laid out onto conveyor belts and selected. The ripe grapes are put into cold storage to initiate the cryomaceration process. After destemming, the grapes are lightly pressed and each harvest is fermented separately.Natural decantation and fermentation take approx. 40-60 days and are performed at low temperatures. The super-ripe grapes ferment on the skins in steel vats at 8°C for a week and, subsequently, the free-run juice is stored in fermentation tanks for a minimum of 5 months sur-lies. A month before bottling, the three cuvees are blended together.

AGEING: 6 months on the lees in steel tanks.

TOTAL ACIDITY: 6.10 g/L.

ALCOHOL: 13,5%

COLOUR: a pale straw yellow.

AROMA: floral notes of rose, broom and tropical fruit.

FLAVOUR AND TEXTURE: balanced, sapid, the finish confirms impressions of mango, ripe pineapple and passion fruit.

FOOD PAIRINGS: Aged cheeses, food flexible and particularly suited to accompany elaborate, strongly flavoured dishes.

IDEAL SERVING TEMPERATURE: 7°.