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Catarratto
Organoleptic characteristics
Colour: Straw yellow
Bouquet: delicate fruity notes of white peaches on a floral background, with notes of orange blossom, jasmine with a delicately citrus background
Flavour: dry and aromatic
Training
Production Area: Corleone
Vineyards in Ha: 10
Exposition: South
Altitude:500- 600 metres above sea level
Soil Type: Moderate limestone content
Vineyards age: 10 years
Planting density for hectare: 4000 plantes
Training system: Spurred cordon
Ql. Grapes/ha: 75%
Yield for hectare: 120
Harvest period: August
Climate: Hot-humid
Vinfication
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 10-15
Fermentation temperature in C°: 22-24°C
Laboratory analysis
Sugar content at harvest time: 18-19° babo
Total Acidity of the must at harvest time: 5-6
Alcohol content: 12-13 % Vol
Packaging
Glass bottles: 0,75l
N° of bottles in box: 6
Serving suggestion
Cheese and fish dish
Serving temperature:
10-12°C
Stella di Corleone
From a clayey soil like Corleone only 300 meters above sea level, the two Nero D'Avola and Catarratto vines are born.
The Catarratto in purity, totally different from that planted on Etna, here acquires the organoleptic characteristics of dryness and harmony.
