Wine Type: White
Grapes: 50% Grillo - 50% Chardonnay
Area of Production: Canicattì, Naro, Campobello di Licata
Soil Type: Loamy clay structure, rich in organic matter.
Altitude of vineyards: from 300 m. to 400 m.
Averageage of vines: 60 years
Training System: Spalliera training system
Yield/hectare: Grillo 9 t., Chardonnay 7.5 t.
Harvest: Grillo in the second ten days of August, Chardonnay in the first ten days of August. In both cases, the harvest took place at night.

Fermentation: Fermentation is carried out separately. For Grillo, fermentation takes place in temperature-controlled stainless steel tanks (around 16°C) for approximately 15 days, followed by 8 months of ageing on the lees. Chardonnay fermentation takes place in fine-grained French oak barriques, also followed by 8 months of ageing on the lees.
Malolactic fermentation: no
Bottle Ageing: bottled in July 2020 and aged for 9 months in the bottle before release