Both varieties are grown in organic vineyard slopes in the Trapani area of Sicily.

60% Catarratto, 40% Pinot Grigio.

All grapes are hand-picked. Pinot Grigio, for best results, needs to be picked very early – in the first half of August. The Catarratto, on the other hand, is picked in the second half of September.

The grapes are very gently pressed after de-stemming. Vinification takes place in stainless steel tanks at a controlled temperature. The two wines are blended together following fermentation and left on the fine lees for about 3-4 months.

Straw yellow in colour. The bouquet shows tropical fruit with hints of citrus. The palate is perfectly balanced by a backbone of acidity and minerality.

Perfect with seafood pasta, or as an aperitif.