

Skin‑contact Catarratto from high‑altitude vineyards near Alcamo, fermented and aged in large botti (incl. chestnut) with minimal SO2, giving stone‑fruit, citrus and saline complexity.
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The grapes are directly pressed, fermentation and ageing happen in 2,500ltr botti with well-judged lees stirring and no SO2 added until bottling totalling 10-20mg/l.
This lively and energetic wine is an absolute crackerjack and made in tiny quantities!