Organoleptic characteristics

Colour: Gold yellow with amber reflection
Bouquet: Hints of apricot and peach
Flavour: fruity good acidity


Production Area: Corleone
Vineyards in Ha: 10
Exposition: North/South
Altitude:300 metres above sea level
Soil Type: clay soil
Vineyards age: 6-12 years
Planting density for hectare: 5000 plantes
Training system: Spurred cordon
Ql. Grapes/ha: 90 about
Yield for hectare: 65% about
Harvest period: September
Climate: Dry-humid


Soft pressing
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 10
Fermentation temperature in C°: 16-18
Malolactic fermentation: no

Laboratory analysis

Sugar content at harvest time: 21-22° babo
Total Acidity of the must at harvest time: 7 about
Alcohol content: 12,50 % Vol
Ph: 3.40


Bottle ageing: 30 days


Glass bottles: 0,75l
N° of bottles in box: 6

Serving suggestion

Excellent with any fish dish

Serving temperature: 10-12°C