Vinification

The rich soils, warm climate with cooler nights from our elevated growing area in Sambuca di Sicilia allow for perfect maturation of the grapes that are harvested in mid-September. A partial selection of the grapes undergoes fermentation and maceration for several days with repeated pumping of must over the grapes dregs to extract the color and tannins, which give structure to the wine. After going through a full malolactic fermentation, the wine from this selection is aged in French American oak barrels for several months. Simultaneously, a second selection of grapes is allowed to hang longer on the vine in order to impart an additional level of fruit complexity and darker flavors. After its alcoholic fermentation and maceration, the wine is kept in stainless steel for several months. At the end of both aging periods, we make an assemblage with 50% of the wine aged in barrels and 50% of the wine made from the non-oaked aromatic blend of extra hangtime grapes, creating a distinctive, rich and elegant wine.

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