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Fabrizio Vella's Catarratto vineyards are at an altitude of 350 - 450m on Siciliy. This environment provides lower night time temperatures, which helps preserve the acidity of the grapes, but also exposure to winds which naturally reduce the yield of the vines.
The grapes are picked early to enhance fresh fruit flavours with manual harvesting and sorting. After an initial very gentle pressing the grapes are macerated for 24 hours in 50hL acacia wood vats. The juice from the second, soft pressing is cool fermented in stainless steel vats for 14 days, followed by malolactic fermentation.
The wine is bottled without filtration. Use of sulphur is minimised during production.
Fabrizio Vella is a proud Sicilian who produces wines that reflect the character of the island. He uses just the indigenous varieties Catarratto and Nero d'Avola and adopts organic practice in the vineyards and winery.
VEGAN VEGETARIAN ORGANIC
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