Zone of production: Colognola ai Colli (VR) Locality TerrelungheGrapes: 80% Garganega, 20% Trebbiano of Soave Pruning system: Pergoletta
Yield: 120 q.li / ha
Harvest: The grapes are harvested previously selected and thinned with a high index of maturation.
Wine making: Soft pressing and the long fermentation at a controlled temperature
Colour: Straw yellow slightly intense
Scent: Typical, typical of white flowers, dried fruit with hints of acacia
Flavour: Harmonious, persistent and well-structured
Coupling: With appetizers, pasta dishes, especially fish, but it goes well with white meats cooked on the grill.
Serving temperature: 8/10 °
NERO D’AVOLA (100% Nero D'Avola)
Location On the Madonie mountain slopes, at an altitude of 500 and 900 m. above sea level.
Grape variety Nero d’Avola.
Growing method espalier.
Pruning method guyot.
Average Age of vineyard 30/40 years.
Soil half sandy and clay with alkyl reaction due to the limestone.
Grape harvest in october.
Wine production making red vinification method.
Fermentation temperature controlled.
Malolactic fermentation processed.
Secondary fermentation kept in steel ponds in small oak barrels for 10 months and in the bottle for 2 months more.
Tipology IGT Sicilia.
Alcoholic strength 14,0% vol.
MIANO (100% Catarratto)
Location On the Madonie mountain slopes, at an altitude of 700-900 m. above sea level.
Grape variety Catarratto.
Growing method espalier and sapling.
Average Age of vineyard 20 years.
Pruning method guyot and spur-pruning.
Yield of grapes per hectare 80/100 qls..
Soil half sandy and clay with alkyl reaction due to the limestone.
Grape harvest in October.
Wine production making white vinification method.
Fermentation temperature controlled at 16°C. Malolactic fermentation not done.
Secondary fermentation kept in stainless steel tanks for three months and in bottles for two
months.
Tipology IGT Sicilia.
Alcoholic strength 13% vol..
