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

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.