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CLASSIC METHOD vintage 2021

year

2019

classification

SICILIA DOC
14 rows of vines. 1693 monuments. They have dominated the 63 areas since 1989. Their mighty, intertwined trunks give unusual shapes. Those rows represent the family vineyard: the fruit of years of sacrifice becomes a genetic heritage to hand down so that memory lives on. It is from Carmelo's wish to preserve those monumental vines, a symbol of the road travelled together with his father Giacomo, that our classic method was born: a dream in a bottle.

Soil

Alluvial soil of medium texture with a good content of limestone and organic matter.
Extraction of the free-run must by gentle cold pressing of the grapes in a controlled atmosphere, static settling of the must and fermentation at a controlled temperature (13-14 °C). Ageing in steel on the lees with batonnage for about 6 months.
Straw yellow with golden reflections, very fine perlage. On the nose, notes of small pastries scented with citrus. On the palate it is broad, creamy, with pleasant citrus returns.

alcohol content

12,5 % VOL

acidità totale

7,00 g/L

dolce e intenso

100% CATARRATTO

pH

3,15

zona di produzione

SALAPARUTA, 160 mt SLM

yield per hectare

CLASSIC METHOD vintage 2021

dolce e intenso

100% CATARRATTO

year

2019

classification

SICILIA DOC

alcohol content

12,5 % VOL

acidità totale

7,00 g/L
14 rows of vines. 1693 monuments. They have dominated the 63 areas since 1989. Their mighty, intertwined trunks give unusual shapes. Those rows represent the family vineyard: the fruit of years of sacrifice becomes a genetic heritage to hand down so that memory lives on. It is from Carmelo's wish to preserve those monumental vines, a symbol of the road travelled together with his father Giacomo, that our classic method was born: a dream in a bottle.

pH

3,15

zona di produzione

SALAPARUTA, 160 mt SLM

yield per hectare

Soil

Alluvial soil of medium texture with a good content of limestone and organic matter.
Extraction of the free-run must by gentle cold pressing of the grapes in a controlled atmosphere, static settling of the must and fermentation at a controlled temperature (13-14 °C). Ageing in steel on the lees with batonnage for about 6 months.
Straw yellow with golden reflections, very fine perlage. On the nose, notes of small pastries scented with citrus. On the palate it is broad, creamy, with pleasant citrus returns.

Awards

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