The 2018 harvest showed excellent weather-climate balance and yield maintaining the average levels reached in past years. In a quality perspective, the type of soil and the cultivation conditions applied allowed the grapes to benefit from the summer rainfall during July and August, achieving an excellent water balance. Harvesting times were then extended due to slower maturation and higher sugar content accumulating in the berries, bringing greater acidic and aromatic freshness.
PRODUCTION DISTRICT: Camporeale in the province of Palermo.
ALTITUDE AND ASPECT: 450 metres above sea level; north-south aspect.
TYPE OF SOIL: Clayey-sandy soils.
TRAINING SYSTEM: Traditional guyot.
HARVEST: The grapes are harvested in August at full maturity, when their richness is at its height.
WINEMAKING METHOD: The grapes are fermented off the skins, with soft crushing and cold settling of the first-pressing must. Alcoholic fermentation starts in stainless steel tanks.
AGEING: After completing two thirds of the fermentation, the must-wine is transferred into French oak barriques, where it remains for over ten months in contact with the lees. Bottle ageing lasts at least three months.
SENSORY PROFILE: Light gold hue. It opens on the nose to the generous fruit and sweet notes typical of Chardonnay and a touch of aromatic oak. A velvety wine with marked Mediterranean aromas, generous, satisfying structure and a long, persistent finish.
RECOMMENDED CELLARING: 10 years.
FOOD PAIRING: Hot and cold white meat, crustaceans, smoked fish, foie gras, blue cheeses or mature cheeses.