Composed of 1/3 Catarratto, 1/3 Zibibbo and 1/3 Grillo, the Elios Modus Bibendi Bianco Macerato Non-Filtrato is hand-harvested from vines grown in chalky clay soils at ideal phenolic maturity: Grillo and Zibibbo are harvested in the last week of August, while Catarratto in the second week of September. Grillo and Zibibbo are then pressed, fermented with native yeast, and macerated (for 20 days) together, while the Catarratto does its fermentation and maceration (20 days) in a separate steel tank. After the fermentation is done it is blended in with the other 2. Next the wine sits on its lees for 7 months before being bottled unfined and unfiltered. This tastes like the sun, with bright, savory, slightly oxydative notes with beautiful structure. Vegan.