CARATTERISTICHE VINI

Expected bottle production: 15,000 Grapes: 100% GRILLO DOC

Altitude: 430 meters above sea level Soil type: Medium texture, rich in humus

Yield per hectare: 60/70 quintals/hectare

Training system: Trellis Pruning system: Guyot

Plant density: 4,000 plants/hectare Harvest period: First decade of September

Winemaking: Destemming, gentle pressing, static decanting of the must at 2°C, inoculation with selected yeasts, fermentation on the clear juice at controlled temperature, and aging in stainless steel.

Bottling period: March/April

Alcohol content: 13% vol. 

Expected bottle production: 15,000 Grapes: Cabernet Sauvignon - Merlot Altitude: 430 meters above sea level Soil type: Medium texture, rich in humus

Yield per hectare: 60/70 quintals/hectare

Training system: Trellis Pruning system: Guyot

Plant density: 4,000 plants/hectare Harvest period: First/Second decade of September

Winemaking: The grapes are harvested separately and then blended. Destemming, inoculation with selected yeasts, fermentation on the skins for 20 days with pumpovers and délestage, at controlled temperature, and aging in stainless steel.

Bottling period: March/April

Alcohol content: 13.5% vol. 

Expected bottle production: 1,300 Grapes: 100% Catarratto

Altitude: 430 meters above sea level Soil type: Medium texture, rich in humus

Yield per hectare: 60quintals/hectare Training system: Trellis Pruning system: Guyot

Plant density: 4,000 plants/hectare Harvest period: End of September Winemaking: Destemming, gentle pressing, and static decanting of the must at 2°C, fermentation with indigenous yeasts, manual délestage once a day.

Bottling period: March/April

Alcohol content: 13% vol. 

Expected bottle production: 15,000 Grapes: 100% NERO D’AVOLA DOC Altitude: 460 meters above sea level Soil type: Medium texture, rich in humus

Yield per hectare: 60/70 quintals/hectare

Training system: Trellis Pruning system: Guyot

Plant density: 4,000 plants/hectare Harvest period: Second decade of September

Winemaking: The grapes are harvested separately and then blended. Destemming, inoculation with selected yeasts, fermentation on the skins for 15 days with pumpovers and délestage, at controlled temperature, and aging in stainless steel.

Bottling period: March/April

Alcohol content: 14% vol. 

Expected bottle proudction: 2000

Altitude: 450 meters above sea level Soil type: Moderately calcareous – marl (brown soils)

Yield per hectare: 40quintals/hectare

Training system: Trellis Pruning system: Guyot

Plant density: 4,000 plants/hectare Winemaking: Alcoholic fermentation in the presence of the skins for about 20 days in 10hl steel silos, separated by variety, without inoculation of selected yeasts (a few days before harvest, at physiological ripeness, we collect some baskets of grapes to create the pied de cuve). After pressing, malolactic fermentation takes place in stainless steel. Aging: 12 months in barriques and a minimum of 6 months in bottle. Bottling period:November/December

Alcohol content: 14% vol. 

Expected bottle production: 2,000 Grapes: 100% Perricone

Altitude: 500 meters above sea level Soil type: Clay-limestone marl with abundant skeleton

Yield per hectare: 50quintals/hectare Training system: Trellis Pruning system: Guyot

Plant density: 4,000 plants/hectare Harvest period: October Winemaking: Alcoholic fermentation in the presence of the skins for about 20 days in open vats, without the inoculation of selected yeasts (a few days before harvest, at physiological ripeness, we collect some baskets of grapes to create the pied de cuve). After pressing, malolactic fermentation takes place in stainless steel.

Aging: 24 months in first and second-passage barriques

Bottling period: January/February Alcohol content: 14% vol. 

Expected bottle production: 15,000 Grapes: 100% Sicilian and international white grapes

Altitude: 430 meters above sea level Soil type: Medium texture, rich in humus

Yield per hectare: 60/70

quintals/hectare

Training system: Trellis Pruning system: Guyot

Plant density: 4,000 plants/hectare Harvest period: End of August Winemaking: Destemming, gentle pressing, and static decanting of the must at 2°C, inoculation with selected yeasts on the clear juice, fermentation at controlled temperature, and aging in stainless steel.

Bottling period: March/April

Alcohol content: 12% vol. 

Expected bottle production: 1,300 Grapes: 100% Perricone

Altitude: 650 meters above sea level Soil type: Rocky regosols

Yield per hectare: 50quintals/hectare Training system: Trellis Pruning system: Guyot

Plant density: 4,000 plants/hectare Harvest period: September, with the removal of the first bunches. Winemaking: Careful destemming and crushing, gentle pressing, and static sedimentation at low temperature. Fermentation at 15°C in stainless steel tanks, followed by bottle fermentation with the addition of its own frozen must.

Bottling period: February

Alcohol content: 12% vol.