The Vajasindi Estate, in Northeastern Sicily, on the slopes of Mount Etna facing the Alcantara valley, in the municipality of Castiglione di Sicilia. From 600 to 800 metres above sea level. Volcanic soil
Spurred cordon system; 5,2 vine plants per hectare production of grapes per vine 1.2-1.4 Kg
Manual harvesting of the grapes in small boxes, when they reach perfect ripeness
Destemming of the grapes is followed by a gentle pressing process. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature (28° C). After racking, the wine obtained undergoes malolactic fermentation in the same tanks; the wine is partly aged in concrete tanks, and partly in French oak barrels for about 12 months; ageing in the bottle minimum three months before marketing
Taste: structured and elegant, with a friendly freshness and a delicate salty tang, the tannin presents itself as mature and well balanced. A stimulatingly persistent after-taste
Alc. Content: 13.0 % – 13.5 % vol.
Serving Temperature 17° – 18° C
