Catarratto

Organoleptic characteristics

Colour: Straw yellow
Bouquet: delicate
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