Sicily Region - Valle del Belice
Medium textured soil, silt sandy clay composition, high content of organic matter Mediterranean climate.
Cataratto sourced entirely from organically accredited vineyards. Part of the must is fermented in stainless steel tanks for 20 days at 12-14°C, the remainer is fermented on French Oak. Maturation in stainless steel with weekly bâtonnage for 3 months.
The colour is a rich yellow straw. The nose shows a mix of Sicilian white and yellow melon with notes reminiscent of apple blossom. This is equally supported by a medium bodied profile of melon and white peach. A mineral-like acidity supports the vanillan French oak.
Pair it with fish-based antipasti like swordfish rollups and soups, shellfish dishes and mature pecorino cheese. Serve between 10-12° C. / 50-54°F.
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