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General information
Catarratto is the most widespread variety in Sicily, traditionally cultivated with a wide arch, with the vines kept low and manual cultivation operations. The Catarratto grapes are harvested in crates and vinified to preserve all the peculiarities in the wine: the light straw yellow colour, the fruity and floral notes and the good structure.
Harvest period: first ten days of September.
Vinification system: soft pressing with maceration on the skins for 4 days with inoculation of selected indigenous Sicilian yeasts. Vinification and aging take place in stainless steel silos at a controlled temperature for 4 months. A natural filtration by decantation follows.
Tasting notes
Visual exam: The wine is limpid, with an intense golden yellow color and with a good consistency in swirling.
Olfactory test: The nose perceives notes of fruit such as apricot and peach. Smells of resin, licorice root and Mediterranean scrub follow.
Taste-olfactory examination: The wine is dry, quite warm and quite soft with good acidity and sapidity; the taste is velvety.