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 at the beginning of their maturation and vinified to maintain all the peculiarities in the wine: the light straw yellow colour, the fruity and floral notes and that freshness which, combined with the fine bubbles, makes it so pleasant and easy to drink.

Harvest period: last ten days of August.

Vinification system: soft pressing followed by vinification and aging in stainless steel silos with inoculation of selected indigenous Sicilian yeasts at a controlled temperature for 3 months. At the end, as per the Italian method (or Charmat method), a refermentation in the bottle is carried out for 45 days.