Vini in anfora
We have recovered the value of ancient winemaking techniques, such as fermentation in terracotta jars, to express to the full the nuances of each of our fine wines and bring to the table the flavours of our Sicily and offer a 100% Italian product of the highest quality.
Destemmed and gently crushed in the cellar, the grapes ferment and macerate without temperature control or the addition of any yeast, before being pressed to extract only the free-run juice. Vinification is natural: no chemical-physical stabilisers are used, no enzymes or additives are added, and no microfiltration takes place. Before bottling, a correction is made with small quantities of sulphites to protect the product.
Vini d'annata
For every hectare of land, at an average altitude of 220 metres above sea level, there are 4,000 espalier plants. Each plant yields 1 kg of grapes, which are harvested by hand and placed in small boxes during the harvest. Destemmed and gently crushed in the cellar, the grapes ferment and macerate without temperature control or the addition of yeast, before being pressed to extract only the free-run juice. Vinification is natural: no chemical-physical stabilisers are used, no enzymes or additives are added, and no microfiltration takes place. Before bottling, a correction is made with small quantities of sulphites to protect the product.
