CLASSIFICATION :IGT Sicilia 

VINIFICATION The grapes are soft pressed intact and not destemmed. The must is racked andinoculated with yeast and fermented at 15 °C for 20 days. The wine remains on thelees until February with continuous agitation. Later it is bottled. 

COLOR Almost pale yellow with shades of green 

NOSE Green apple, typical of vines grown at an altitude, white flowers, wild honey. Hints of mineral and very evident mint. The wine is young and it still has primary aromas designed to facilitate aging 

PALATE mouth sour and fresh in the style of Etna. Long and persistent with obvious fragrance. 

FOOD MATCHING Ideal with fried blue fish, fish sauces, simple and fresh appetizer