The harvest begins after mid-August and takes place in two different moments: in the first one, grapes with a higher degree of acidity are brought to the cellar: the second one takes place after 8/10 days, in order to have a higher concentration of sugars and aromas.

Grapes are cooled in cold stores at six degrees for a night, then pressed and destemmed. The must decants for thirty hours, no maceration takes place.

Finally yeast inoculation, stabilization and bottling.

Bright straw yellow with golden reflections, it conveys the history and characteristics of the Sicilian territory. The aromas of hazelnut, typically varietal, butter and lemon leave space in the mouth to its flavor and freshness.