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