VARIETIES: Chardonnay.
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.
ALCOHOL: 14.0% vol*
(* Depending on the year, the analytical values may vary slightly)
RECOMMENDED CELLARING: 10 years.
FOOD PAIRING: Hot and cold white meat, crustaceans, smoked fish, foie gras, blue cheeses or mature cheeses.