Grape varietals: inzolia - catarratto.

 Vineyard location: capo faro - salina, isole eolie.

 Soil: volcanic.

 Vine training: vertical trellis.

 Harvest: second decade of september.

 Aging process: in stainless steel vats until the end of january following the harvest, 3 months in bottle prior to release.

 Alcohol content: 12,5% vol.

 Suggested serving temperature: 50° f.

 Tasting notes: pale yellow color with a light green hue; sapid, full-bodied and fresh sensation of ripe fruit (peach) with scent of spring flowers that reminds perfumes of the island where it is made. perfect for fish and seafood dishes.

Grape varietals: 100% Grillo.

Vineyard location: Sciacca 

Soil: calcareous to sandy. 

Vine training: alberello, counter. 

Harvest: the second decade of September. 

Aging process: 4 / 5 months in stainless steel tanks, followed by one month in bottle. 

Alcohol content: 13%vol. 

Suggested serving temperature: 50/52° f. 

Tasting notes: straw yellow colour, with intense ripe fruit (golden apple), followed by sensation of tropical fruits bouquet. good sapid towards acidic - good balance.