DISTRICT OF VINEYARD: Sambuca di Sicilia
VINEYARD: Monte Cirami.
VARIETIES: Grillo, Sauvignon Blanc.
TYPE OF SOIL: the surface has a dark layer with considerable teeming organic substances, followed by deep layers of limestone mixed with rocks and sand, silt and clay. The terrains are light or dark brown based on the presence of organic substances, and they are resistant to summer drought.
ALTITUDE: 411 m.a.s.l.
YIELD PER HECTARE: Grillo 70 quintals; Sauvignon Blanc 50 quintals.
TRAINING SYSTEM: espalier; guyot pruning.
PLANTING DENSITY: Grillo 5,050 vines per hectare; Sauvignon Blanc 5,050 vines per hectare.
HARVESTING DATES: Grillo 14 September; Sauvignon Blanc 30 August.
HARVESTING: by hand in 15-kilogram bins.
VINIFICATION: the grapes are harvested by hand in bins that are refrigerated overnight in
a cold room until they drop to 12°C; the next morning they are selected by hand on a sorting table and sent whole to a soft press. The free run must attained is sent to steel vats for two weeks’ cold settling and stirred daily. At the end it is poured into tonneaux, steel and oak barrels for fermentation (25% steels; 60% barrels; 15% barriques and tonneaux). The wine is aged in oak wood for 9 months, of which 50% in large
35.25 hl barrels, and 50% in 5 hl tonneaux.
ALCOHOL CONTENT: 13% vol.
TOTAL ACIDITY: 5,35 gr/l.
AGING CAPACITY: To drink at once or to age for 7-10 years.
BOTTLE SIZE: 0.75 l.
TASTING NOTES: Sunny yellow with green highlights: bouquet of acacia, chamomile, honey, and nuts. The wood is well proportioned but not hidden and increases complexity.
Fresh minerality on the palate and a nice long finish.