80% Catarratto and 20% Grillo from 40 year old vines in the western coastal town of Marsala in Sicily. The grapes are hand-harvested and fermented with wild yeasts in both stainless steel and fiberglass. The wine spends 7 days on the skins before pressing, followed by 7 months aging on the lees in tank. Bottled unfined, unfiltered, with no SO2. Bright citrus, chamomile and fresh unsweetened whipped cream, with a warming nuttiness on the finish. Cattaratto can be quite savory and firm, but the Grillo blended in lends the wine its freshness and lift.
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