Category: IGT (Salina)
Grape varieties: Inzolia, Catarratto and Grillo
Harvest: First half of September
Winemaking: Quick cooling of the grapes, light skin contact, immediate de-vatting and controlled low-temperature fermentation
Aging: Stainless steel vats and small oak barrels (barriques)
Fining: 6 months in the bottle
Tasting notes: A luminous eyeful of golden yellow brilliance. The nose takes in the island influence, a note of delicate edible sea vegetables combined with fruity hints of ripe medlars, citrus blossoms and a buttery cloud of vanilla wafts over the wine. The mouth enjoys the freshness and flavor in perfect equilibrium with the heady heat of the alcohol, harmoniously lingering on the palate.
Food pairing: Ideal with spaghetti and sea urchins or pasta, wild fennel and fresh sardines.