Gunther & Klaus Di Giovanna
The Nerello Mascalese stock was taken by Aurelio Di Giovanna from a 100 year old vineyard in Noto, Eastern Sicily where the vine has it’s origins. Yields lowered by 50% with green harvest along with single-side leaf thinning. Grapes are hand-harvested when it is fresh, between the hours of 4:30am-9am and 5:00pm-9pm. Daytime temperatures during harvest can average 95F to 104F degrees.
The grapes come from the Miccina & Paradiso vineyards. Paradiso in Contessa Entellina are the family's largest vineyards planted on soft rolling hills at altitudes around 400 meters above sea level, surrounded by olive groves. Miccina is located in Contessa Entellina. The average altitude is 350 meters above sea level with mixed soils consisting of mixed clays, limestone, tufo.
Maceration on the skins for 12 hours, temperature controlled. Grapes are soft-pressed over 3-to-4 hours in which only the 1st flower (Primo Fiore) is used to produce the wine. The Primo Fiore is the first 55% of the pressed juice, the rest will be sold as bulk wine. Fermentation starts with a combination of ambient yeasts and organic selected yeast in stainless steel tank on the fine lees for 3 months with regular batonage, fined and filtered before bottling.
3 months on fine lees in stainless steel.