Catarratto Lucido Vigna A Sè
The meticulously selected Catarratto grapes are harvested by hand between the end of August and the first decade of September and transported in boxes. The grapes are destemmed and cooled to 14°C and transferred to oak vats for maceration on the skins with daily punching down, throughout fermentation for 12-15 days at a controlled temperature of 16°C. After soft pressing, the wine is transferred to small Slavonian oak barrels where it rests for about 6 months.
A wine of personality, best expressing the multiplicity of fragrances of the Island. Pleasant ripe fruit notes of peach and apricot, also exotic notes of citrus and subtle hints of almond and bread crust. A wine of personality and structure, surprising minerality and lively acidity. Excellent persistence.
