Description
It comes from a blend of Grillo, Catarratto and Insolia grapes, harvested when fully ripe and vinified at a controlled temperature of 20-22°C. Fermentation is stopped by the addition of neutral alcohol, then cooked must is added and the product starts to age for at least 24 months in oak barrels.
Light amber to the eye, it offers a balanced range of hints of apricot and dried fig, accompanied by pleasant vanilla notes. The taste is rather dry, reached by light touches of apricot.
It is excellent with all the dry sweets of the Sicilian tradition, especially those made with marzipan.
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