VANEDDA

BIANCO TERRE SICILIANE I.G.P.

The grapes are carefully hand-harvested into small baskets and only the best quality are selected to make Vanedda. The baskets of grapes are refrigerated at 10°C for around 24 hours.

The wine is vinified with great care. First the grapes are carefully de-stemmed and fermented on the skins for at least 2 days. We then separate the wine from the skins and finish the fermentation in 30hl oak botti.
Following fermentation, the wine stays on the lees for at least 7 months and remains in bottle for a further 6 months before being released on to the market.

Vanedda has a very limited production.


TASTING NOTE

Intensely golden in colour, which comes from the skin contact and ageing in large oak botti. The prominent bouquet has notes of coconut and tropical fruit, with an undercurrent of gentle spices. On the palate, there is a richness, balanced by well-integrated acidity. Excellent structure and length.