Details

Production area:
SICILIA Ispica (RG) Val di Noto
Pedoclimate:
Limestone, Clay, Marl
Growing method:
Vertical trellis with high spur pruned cordon
Vineyard:
Moscato Bianco autochthonous called Moscato di Noto
Vinification:
Harvested by hand. Indigenous yeasts used. Low gobelet training and high trellising (according to the terroir of each parcel). Grapes are destemmed, followed by a light pressing. Fermentation at low temperatures in stainless steel tank. Fermentation lasts approximately 15 days. Wine is aged for 6 months on the lees in stainless steel. Wine is bottled in spring following harvested and a liqueur de tirage is added. Bottles age for 12 - 14 months as they undergo a second fermentation. Bottles are then disgorged, a small amount of liqueur d’expédition is added and re-corked. Bottles are aged for several more months before release to the market.
Straw yellow, good foam with good perlage evolving. Intense, slightly aromatic and mineral aroma with hints of yeast, structured, good acidity, persistent.

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