Poggioreale

Southwestern Sicily, Tenuta di Poggioreale and bordering territories

medium-textured, clay dominant soils

from 180 to 450 m a.s.l.

North-West

Spalliera with guyot pruning leaving 5/7 buds per shoot

4,000 plants per ha. Vineyard planting 2.50m x 0.9cm

8-9 tons

Hand harvested within the first half of September

After destemming and crushing, the must is cryo-macerated without oxygen contact for 10/12 hours at 4°C. After pressing, the must is fermented in stainless steel tanks for 20 days at 14-15°C.

Aged “sur lie” for 3-4 months in cement tanks with controlled temperature followed by bottling

12.5% alc by vol, 6.2 g/l acidity, pH 3.20

Notes of white flowers, peach, pineapple, pink grapefruit and citrus. A fresh and flavorful finish

Ideal with fish, shellfish and seafood soups