Local Wine

100% Primitivo grapes. The grapes are destemmed, gently crushed, and cooled to 10°C. They are then left to macerate on the skins for about 8 hours, giving the must a pale pink hue. The must is then extracted from the skins, placed in stainless steel fermentation tanks, and left to rest for 36 hours. Fermentation occurs with selected yeasts at a controlled temperature of 14-16°C and lasts about 10 days. The wine is left on its own lees in steel tanks for three months to maximize the extraction of complex aromas.

The Catarratto Ciello Bianco is obtained from grapes of the Sicilian native variety, grown in the areas of Pattipiccolo and Alcamo. Harvesting takes place early in the morning to best preserve the grape's organoleptic nuances; fermentation occurs at a controlled temperature. Before bottling, the wine rests in stainless steel for three months: fresh and balanced, it is excellent for accompanying Mediterranean cuisine.

Mineral, fruity, elegant, volcanic, aromatic, fresh, persistent, Campania, unique, intriguing.

Floral, citrusy, fresh, lively, aromatic, mineral, versatile, Campania, pleasant, inviting.

Organic Red Wine produced in the surrounding areas of Vesuvius, Lacryma Christi Dop

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