91011
Catarratto
In the mouth, we immediately notice the freshness of the Catarratto, medium structure, savory and mineral notes with a characteristic bitter finish typical of the principal grape variety of the Alcamo area.
Pairings
A wine to enjoy with sardines, shrimp, octopus ragout, busiate pasta, Trapani-style pesto, or swordfish and eggplant with Pachino cherry tomatoes, and also with pasta with fava bean puree, or tenerumi (courgette leaf tendrils) and mussels.
Winemaking
With reduction, it begins with destemming and crushing, followed by a soft pressing with the presence of inert gas and static settling at low temperature.
After inoculation with selected yeasts, the must ferments at a temperature of 18°C – 19°C.
The wine ages in steel tanks, with the fine lees being stirred weekly for 2 months. Then it proceeds to bottling.
A wine for Alcamo
A map, an urban fabric, an ancient history.
The label tells us this and much more. It speaks of a wine whose belonging to the city of Alcamo is revealed especially to the gaze of an eye attentive and sensitive to its history.
