CLASSIFICATION: D.O.C. Sicilia
GRAPE VARIETY: Catarratto and Chardonnay
VINEYARD LOCATION: Trapani countryside – Baglio Sorìa Estate
SOIL COMPOSITION: Calcareous - clayey
EXPOSURE: The vineyards have south-westerly exposure (from 230 up to 250 meters above sea level)
TRAINING SYSTEM: Cordon trained, guyot
VINES PER HECTARE (EA): 5.000/6.000
YIELD (KG. PER HECTARE): 5.800/6.000 kg
HARVEST PERIOD: Hand-picking - Catarratto in the 2nd week of September while Chardonnay in the 2nd week of August
FERMENTATION TEMPERATURE: 14-16°C
PERIOD OF FERMENTATION: 20 days
VINIFICATION: Soft pressing and fermentation in stainless steel vat at controlled temperature for Catarratto, fermentation in barrique of French durmast for Chardonnay
MATURATION: 6 months “sur lie”, in stainless steel with daily shaking
MATURATION BOTTLE: 4 months
ALCOHOL: 12.90% vol.
PH: 3.31 (average)
TOTAL ACIDITY: 6 g/l (average)
1ST YEAR PRODUCTION: Vintage year 1991
VINTAGE PRODUCTION: 110.000 bottles
COLOR: Intense and lively golden color.
NOSE: Extremely charming and elegant and perfectly focused nose with scents of peach, melon, almond, pineapple, and white wild flowers that share the scene with hints of butter, vanilla hazelnut.
PALATE: A matchless and rich fruit, almost turgid; it unfolds with suave, dense and caressing softness, supported by an extremely distinct and balanced acid vein; it leaves a clean and lingerig finish.
SERVING TEMPERATURE: 10-12°C
RECCOMENDED GLAS: For white wines with good texture, slightly narrow rim
Bottled at the origin by Firriato Srl Paceco (TP) - ITALY