It all starts from the passion transmitted to Roberto by his older brother Enzo, who, attending school under officers of the finance police in Cuneo, met Giuseppe Rinaldi back in 1975 and became passionate about the world of wine when Roberto was just two years old. Over the years the same passion has been passed on to Roberto, who has expanded and enriched it to the point of making wine for home use since 2005. It is from there that he gradually grew up as a self-taught oenologist until he started producing wine from grapes produced in Passopisciaro, a fraction of the Municipality of Castiglione di Sicilia (CT) in a secular vineyard of about 80 – 100 years in Contrada Feudo di Mezzo, at an altitude of 650 m above sea level, on the northern slope of Etna.
Method of Production
Grapes destemmed and cooled with dry ice to preserve them from possible oxidation, after a soft pressing the must without remaining in contact with the skins is clarified in a steel tank through more dry ice, after having separated the must from the coarse lees it is transferred to another tank of steel to start the spontaneous fermentation at room temperature.
Aging in steel for 6 months and 3 months in the bottle
Bright straw yellow color of medium intensity. Sensations of yellow fruit emerge on the nose, such as ripe peach, citrus and grapefruit, followed by balsamic notes and a high minerality. On the palate it is fresh and captivating, with sulfur and mineral notes and a consistent final acidity. Medium body and long, mineral finish.
It can be consumed as an aperitif for lovers of complex white wines, or it can be combined with delicate and tasty fish such as amberjack, octopus, cod and/or sole, to name a few.