Catarratto Orange (Macerated with skins)
Catarratto is the most widespread variety in Sicily, traditionally cultivated in wide rows, with the vines kept low and manual cultivation.
The Catarratto grapes are harvested at the beginning of ripening and vinified to maintain all their peculiarities.
The contact with the skins for 4 days gives it the bright golden yellow color, the ethereal notes of ripe fruit and that velvety freshness that makes it so pleasant and easy to drink
Harvest period: first ten days of September
Vinification system: maceration for 4 days with inoculation of Sicilian autochthonous yeasts at a controlled temperature
Vinification and aging in stainless steel silos for 4 months. Natural filtration by decantation
Alcoholic degree: 12% vol.
Serving temperature: 10/12 ° C
Colour: bright golden yellow
Nose: notes of apricot and white peach, resin, licorice root and Mediterranean bushes
Taste: velvety, with a nice acidity that makes it pleasant and easy to combine