Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Tasting Note
A natural white full of Sicilian sunshine: citrus, lemon zest and orange blossom with hints of tropical fruit, herbs and sweet spice. Fresh and crisp, with a mineral finish.
Drink it with: chickpea soup, or a simple Sicilian pasta.
The Winemaking
The first pressing ferments in large 50-hectolitre acacia barrels; the wine then finishes fermenting in stainless steel for 14 days, going through malolactic along the way.
The Vineyards
Hand-picked from vineyards at 350–450 metres, where cool nights hold on to acidity. Island winds keep yields naturally low, and Fabrizio picks earlier than many of his neighbours for brighter, fresher fruit.
The Producer
Fabrizio Vella makes four wines that set out to taste unmistakably of Sicily, working organically with the island's own Catarratto and Nero d'Avola.
The Details
Tasting Note
A natural white full of Sicilian sunshine: citrus, lemon zest and orange blossom with hints of tropical fruit, herbs and sweet spice. Fresh and crisp, with a mineral finish.
Drink it with: chickpea soup, or a simple Sicilian pasta.
The Winemaking
The first pressing ferments in large 50-hectolitre acacia barrels; the wine then finishes fermenting in stainless steel for 14 days, going through malolactic along the way.
The Vineyards
Hand-picked from vineyards at 350–450 metres, where cool nights hold on to acidity. Island winds keep yields naturally low, and Fabrizio picks earlier than many of his neighbours for brighter, fresher fruit.
The Producer
Fabrizio Vella makes four wines that set out to taste unmistakably of Sicily, working organically with the island's own Catarratto and Nero d'Avola.
The Details