Ninfa

Catarratto / skin-contact / IGP Terre Siciliane / organic farming / CSQA certification

To produce Ninfa, we use our oldest vineyards, which are bush-trained. Production is low but the grapes are very healthy because they are exposed to the sun and the wind. As in all the old vineyards in the area, different types of Catarratto are present in the same estate, with a prevalence of the common one. This allows us to strengthen and enrich the vineyard even more, giving it complexity. Ripening is slow and gradual; the vine processes all nutrients without forcing and concentrates them in the grapes, reaching the right ripeness in September.

Zone of origin
Sicily, Camporeale (Pa)

Grape variety
100% Catarratto

Altitude
450 m a.s.l.

Harvest
Manual in small crates

Winemaking
Destemming of the grapes. Crushing is excluded.
Addition of the pied de cuve, obtained by spontaneous fermentation of a portion of must prepared 36 hours earlier.
Start of fermentation with a static cap for 24/48 hours at a temperature of 16°C.
After 48 hours, pump-overs until the end of fermentation.
Maceration for 14/16 days.
Racking and pressing of the pomace.

Aging on its lees
4/6 months in steel with battonage.

Organoleptic characteristics
Color: yellow with gold reflections. Nose: fruity notes leaning towards pear and vegetal notes of mown grass. Taste: persistent minerality, good freshness, remarkable gustatory persistence, and a strong personality given by an important tannic structure that enhances the acidic complexity.

Serving temperature
12°C

Available formats
Cases with 6 bottles of 0.75 l