Area of production: Fazio Casa Vinicola in Erice winery estate
Grapes: Catarratto al 100%
Altitude: 350mt. above sea level
Density: 4.000/4.500 plants per ha.
Production technique: hand-harvest in small 14 kilogram cases, optimum maturationthat coincides with the second decade of September. soft pressure with a membrane press, static decanting of must and slow fermentation in medium toasted oak barriques. eight months on the lees in stainless steeland concrete vats. Ageing: after bottling, six months on its side in a temperature controlled cellar.
Colour: brilliant, intense straw yellow with lime green reflections.
Perfume: inebriating, richcitrus sensations, white peach and tropical fruit, hints of vanilla anddry fruit from fermentation in wooden casks.
Taste: decisive, with a marked personality, good structure, harmo nious and elegant, particularly flavoured and persistent.
Bottle: 13% Vol. Average annual produdion: 10,000 bottles 750 ml. Best served at: 13° -14° C.
Food Pairing: Excels with smoked tuna and swordfish, fish and shellfish, white meats and slightly aged cheeses. Storage: on its side in a cool (13-15°C/55-59°F) place away from light Shelf life: six years or more in suitable cellars