Sicilia Denominazione di Origine Controllata
Tasting Notes: Intense aromas of yellow and white flowers that
take on mineral notes, turning to citrus fruits, white peach, pear
and green apple. Delicious now but can be cellared for 2-3 years.
Riccardo Cotarella, winemaker.
Serving temperature: 46-50°F
Alcohol content: 12.5%
Tartaric acidity: 5.80 g/l
Local area: Favarotta
Town: Campobello di Licata
Altitude: between 755 and 853 feet above sea level and five
miles from the coast; unique micro-climate, day/night temperature
fluctuation of up to 20 degrees due to the sea breeze.
Exposure: South and Northwest.
Geological characteristics: hilly terrain, mainly calcareous
soil and chalk.
Training method: spurred cordon.
Planting density: 1,600 plants per acre.
Yield per acre: 1.3 tons.
Harvest: Last week of August and first week of September.
Harvesting method: by hand using small crates.
Vinification: After de-stemming and crushing, the temperature of
the grapes is dropped to 46-50ºF for the maceration. A light
pressing follows, after which the free-run wine is separated and
decanted through the process of natural sedimentation at low
Aging: Four months on the lees in temperature-controlled
stainless steel tanks and at least two months in bottle.
is currently empty