NAME’S ORIGIN: type of grapes.
DENOMINATION: Sicilia DOC.
LOCATION: Contrada Malvello, 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: 300 m a.s.l.
TRAINING SYSTEM: vertical trellises.
PRUNING: spur-trained cordons.
BOTTLES PRODUCED: 22.000.
GRAPE BLEND: Grillo.
HARVEST: between August and September, grapes are handpicked and collected into wooden crates for a preliminary manual sorting at the end of two different harvests: an early picking of under-ripe fruit in order to obtain a higher acidic concentration and a subsequent harvest of slightly super-ripe grapes which will undergo cryomaceration on the skins to bring out the grape’s full varietal potential.
VINIFICATION: grapes are laid out onto conveyor belts and selected. After destemming and a light pressing, themusts ferment in small-sized steel tanks: all operations are
performed with the use of gravity flow thanks to the multi-level structure of our cellar. Each of the two harvests is fermented separately in order to obtain a complex bouquet. Decantation is natural, without the use of inorganic additives or sulphites and is performed at a low temperature to aid the separation of the gross lees. Fermentation is also natural and occurs over 40-60 days at a low temperature. The super-ripe grapes undergo their fermentation start-up on the skins in steel tanks and are left to macerate for a week at 8°C. The free run juice is then transferred into selected French wooden barrels where it is stored for approx. 5 months. A month before bottling, the two cuvees are blended together.
AGEING: 6 months on the lees in steel tanks.
TOTAL ACIDITY: 5.4 g/L.
COLOUR: an intense straw yellow.
AROMA: floral and aromatic notes of Mediterranean scrubland.
FLAVOUR AND TEXTURE: full-bodied and persistent, with a cocoa bean and crusty bread finish.
FOOD PAIRINGS: perfect with poultry, shellfish, grilled fish and fish stews.
IDEAL SERVING: TEMPERATURE: 9°.