Sicily. This grape prefers terrain that is typically sandy and sloping, and with lots of sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.
Pinot Grigio. The harvest occurs around the middle of August at night in order to preserve the fragrance of the grapes. Collected from the grapes at the beginning of technological maturation in order to preserve the acidity and freshness. De-stemming and pressing of the grapes, and extremely soft pressing is used in order to avoid extraction of color. There is natural settling, then fermentation at a controlled temperature of 16 degrees for 10 days. Maturation occurs on its lees for 5 months.
Color: Soft straw yellow
Bouquet: Notes of fruit that are slightly ripened (white peach and pear) mixed with notes of dry yellow flowers.
Flavor: Intermediately tart, possessing good viscosity, manifesting a pleasurable minerality and freshness.
Pairs well with antipasto of raw fish and shell-fish dishes. Optimal with mixed fried food.