Grillo – De-stemming and grapes selection. Cold maceration of grapes in presses at a temperature of 8° for 10 hours
Zibibbo – Winemaking diraspapigiatura and reduction of the grapes. Cold maceration of the grapes in a press at a temperature of 8 ° C for 6 hours.
Passito – Intense aroma, delicate and persistent; They are found aromas of apricot, citrus fruits and honey.
Nero d’Avola – Fermentation with maceration of the grapes for 12 days at a temperature of 26 °C. Aging in barrels.
Malvasia – Destalking and reduction of the grapes. Pressing the grapes and naturally fermented in temperature-controlled stainless steel tanks.
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