Origin of the vineyards: Sicily.
Grape variety: Pinot Grigio.
Yield per hectare: 120/140 quintals.
Vine training system: Spurred cordon and guyot.
Soil: Calcareous and clay.
Winemaking and maturation: Soft pressing of the grapes and fermentation at very low temperature in controlled environment, then maturation in steel tanks on the yeasts.
Sensory analysis: Bright pale yellow. Intense sensations of peach and pear, then hay and white rose. Mainly fresh and fruity in the mouth, with a good persistence.
Serving temperature: 6/8° C.
Culinary Suggestions: Great aperitif, seafood starter, rice salads, risotto, steamed fish and soft creamy cheeses.