The freshness of Insolia and the minerality of Catarratto find synergy in this blend which identifies the Sicilian territory. Straw yellow color with green light hues, it stands out on the nose for its particular aromaticity, with a bouquet of white flowers and yellow flesh fruit, followed by scents of green tea.
The harvest is in the second decay of September; the grapes, once collected, are soon crushed in order to maintain the fragrance and aroma
So the must is fermented in stainless steel tanks under controlled temperature for about 10-12 days until the total transformation of sugar in alcohol.
When the process of alcoholic fermentation is completed, the wine remains 3 months in stainless steel tanks and the refining continues in the bottles for other two months.