Varietal composition: glossy (synonym of Catarratto), prevalent variety; the blend is completed with other native and international vines
Denomination: Sicilia D.O.C. White.
Alcoholic strength: 12.5% vol.
Production area: South-western Sicily, Contessa Entellina estate and neighboring territories.
Soil and climate: altitude from 200 to 400 m a.s.l.; hilly orography; clayey soils with sub-alkaline reaction (pH from 7.5 to 7.9) rich in nutrients (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%). Mild winters; dry and windy summers with strong temperature variations between day and night.
Vineyard: espalier training with spurred cordon pruning, leaving 6 to 10 buds per plant. Density of 4,500 – 6,000 plants per hectare, with yields of 80-90 quintals per hectare.
Harvest: the international varieties were harvested in August, starting from the first ten days of the month; the native varieties, including Catarratto which is prevalent in the blend, were harvested from the end of August onwards and the harvest ended around mid-September.
Vinification: fermentation in steel at a temperature of 14°-16° C. Aging in tanks for two months and then at least two months in the bottle before being marketed.
Serving temperature: 9°-11° C.
Crystal clear, bright straw yellow color with light golden textures, of moderate consistency.
Floral and fruity scents emerge on the nose. Notes of white wildflowers and almond trees, followed by notes of white and yellow-fleshed fruits reminiscent of pear, golden apple and snuffbox peach. Closing with citrus nuances.
The taste is fresh, with strong mineral notes reminiscent of wet stone and slate. Very persistent, an aftertaste of Sicilian citrus remains in the mouth. Good quality / price ratio.
It is recommended in combination with not particularly elaborate fish dishes.
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