From selected vineyards of Sicily. Grapes are destemmed crushed and the resultant must is rapidly chilled to 8 Celsius on its way to the pneumatic presses. Some portions of the fruit are given skin contact in order to extract flavour and body. After pressing to under 1 bar, the juice is cold settled prior to the fermentation with selected yeasts at 15-18 Celsius. Maturation and storage in stainless steel tanks on yeast lees prior to preparation for bottling.