Classification: IGT Sicilia
Grape: varieties 50% Catarratto 50% Chardonnay
Vineyards: location Trapani province - Soria Estate; 130-170 mt. a.s.l.
Soil composition: clayey and calcareous
Training system: Cordon trained, guyot
Nr vines per hectare: n° 5.000 / 6.000
Yields per hectare: 5.800 kg
Harvest: I-II decades of September
Fermentation temperature: 14°-16°C
Period of fermentation: 20 - 25 days
Production method: De-stemming, soft-pressing, a portion is fermented in french barriques
Alcohol: 14% by vol.
Tasting notes: Brillant golden colour ; wide aromatic spectrum with elegant hints of fresh flowers and fruits (iris, white plum, peach and melon in particular; delicate base of vanilla ;
Production: 200.000 bottles
Glass: Tulip-shaped goblets of medium size and height
Serving temperature 12/14° C.
Pairing: Hors d'oeuvres and seafood: fish and shellfish; medium-age cheese and white meat
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