Calebianche Catarratto

Calebianche Catarratto

Doc Erice

Area of production: produced in the vineyards in the Doc Erice territory

Grapes: 100% Catarratto

Altitude: 300/350mt. above sea level

Density: 4.000 plants/ha

Production technique: harvesting in boxes. Destalked, cold maceration of the skins with the must (4° C). Soft press of the grapes and very slow temperature controlled fermentation. Cold bottling and refined in the bottle for 4 months.

Colour: yellow straw colour with green reflections.

Perfume: characteristic perfume of Catarratto, with marked notes of mature exotic fruit.

Taste: harmonius, full and persistent flavour, recalling the fragrance of mature exotic fruit.

Bottle: 75 cl – 12,5% Vol. Best served at: 9° C.

Food Pairing: Ideal to accompany seafood starters, and fish dishes. Especially bass with salt rind

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