PRODUCTION AREA Contrada Mortilli in San Cipirello countryside

SOIL hilly, with limestone loam and good presence of skeleton

ALTITUDE 700 metres above sea level

YEAR OF PLANTING 1992

TRAINING SYSTEM counter-espalier with Guyot pruning

VITICULTURE vineyard management in accordance with organic farming principles and bunch thinning during pre-veraison

PLANTS PER HECTARE 4.000

YIELD 40 quintals per hectare

HARVEST manual picking in the early morning and transfer to the cellar in small 8 kg. crates

FERMENTATION whole grapes are pressed softly within a few hours of picking and after 24 hours of settling their fermentation is carried out at 15 °

AGEING in steel tanks on the lees at 10°C for 12 months, with a small fraction in French oak tonneaux and with weekly stirring, then 12 months in bottle prior to release.

COLOUR straw yellow with bright greenish reflections

ON THE NOSE lime peel, ginger and white pepper aromas but also hints of iodine, smoky and graphite

ON THE PALATE subtle and discrete, very vibrant with a long finish characterised by savoury acidity.