Catarratto IGT Terre Siciliane
100% Catarratto, handpicked at the end of september.
Destemming and cold maceration of the skin for a few hours, followed by soft pressing and fermentation at 16°C in stainless steel tanks. Ageing “sur lies” for 6 months.
Fish, shellfish and vegetable risotto.
“Talk” – Leron Thomas – Dirty Draws Vol 3.