Training System:<\/strong> Espalier and bush trained<\/p>\n
Vinification:<\/strong> The grapes are harvested by hand in small boxes and vinified separately. \nThe alcoholic fermentation of the carricante takes place in steel at a controlled temperature for about 12 days. \nThe grapes of the catarratto, instead, are cooled to 6 \u00b0C and left to macerate in the press for 4 hours. \nThen the pressed must remains at a temperature of 8 \u00b0C for 24 hours. \nAfter this process begins the alcoholic fermentation which lasts about 14 days at the temperature of 12 \u00b0C.<\/p>\n
Production Area: Randazzo, Biancavilla and Santa Venerina (CT) \/ 550-750m asl Variety: 80% Carricante – 20% Catarratto Soil: Sand and volcanic rock Training System: Espalier and bush trained Vinification: The grapes are harvested by hand in small boxes and vinified separately. The alcoholic fermentation of the carricante takes place in steel at a controlled temperature<\/p>\n