Our first white wine started out as an orange wine, fermented with the skins for an extended period. I liked the tactile feeling and density, but missed the finesse and precision of the classic French white wines from for example the Loire. With the vintage 2015 I changed our technique to search for the purity and flavors of Etna which evolved in maintaining a short period of skin contact and aging our white wines for an extended period in the coldest part of our cellar before bottling. The obtained elegance, purity and density makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat.

Region: Etna, Northern valley
Location: comunes of Randazzo and Castiglione di Sicilia
Vineyards: Calderara, Crasà and Picciolo
Exposure: North
Varietals: Grecanico Dorato 50%, Carricante 50%
Average age of vines: 30+ years
Vinification: Destemming and light crushing of the grapes
Fermentation: skin maceration with only indigenous yeasts for approximately 3 days
Aging: In neutral epoxy tanks from 1500 liters to 4500 liters for about 16 months
Fining: No
Filtering: Before bottling with PP cartridges of 0,8 micron
Sulphur: values can vary from 15 to 50 mg/l., added or not, depending on the quality of grapes and stability of the wine.
Annual production: 10.000 bottles
First vintage: 2004
Denomination: DOP Sicilia or IGP Terre Siciliane Bianco
Bottle type: Dark burgundy bottle
Available sizes: 750ML, 1500ML, 3000ML (5000ML on special request only)
Recommended stemware: Zalto Burgundy