The enhancement of native vines also through the rediscovery of ancient biotypes, experimentation in the vineyard in the selection of clones and extreme care to identify the most suitable soil, have always represented the salient elements of our work as winemakers. “L'Inzolia Rosa” is one example. An ancient biotype of Calabrese that has always been cultivated on these hills which becomes the heart of our rosé wines and sparkling wines.
GRAPES: particular selections of an ancient biotype of Calabrian commonly known in the Campobello di Licata area as Inzolia Rosa supported by the aromatic contribution of some selections of biotypes of Chardonnay
TYPE OF THE SOIL: Milici, plateau of marl origin with a high clayey component, strongly calcareous, rich in skeleton - Munti, Slightly sloping lower slope, very organic and rather deep soil
TRAINING SYSTEM: Tent and guyot
COLLECTION PERIOD: First half of August Chardonnay - first half of September Inzolia Rosa
METHODS OF COLLECTION : Manual in 14 kg boxes
VINIFICATION: The red grapes are destemmed and after a short cold maceration for a few hours they are pressed. The white grapes are pressed in whole clusters. The must is fermented at a controlled temperature. The refinement of the spumante bases takes place in steel
MATURATION: The cuvée, with the addition of the "liqueur de tirage", is sent to the second fermentation. The bottles are stacked where they remain on the lees for 18 months. The product is defined as "zero dosage" as the "liqueur d'expedition" does not contain added sugars and the residual sugar, naturally contained in the wine, does not exceed 3.0 g/l
ALCOHOLIC: 12.5% vol.
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