Tracotanza 2016

Trebbiano, not specifically Sicilian, benefits here from a beautiful high altitude terroir and even more so from the demands of a winemaker in strong empathy with his land: healthy harvest, vinification in stainless steel vats with a 2-day maceration with the skins, maturing in stainless steel vats and barrels.

A "Reserve" cuvée made from a selection of Procanico grapes, a white variety of Trebbiano from nearby Tuscany.

Malvasia di Candia Aromatica macerated for 60 days with the skins, vinified and aged in vats. Underwent second fermentation after the addition fresh juice from the 2014 harvest, before spending 24 months on its lees. A beautiful golden colour - that of the very ripe grape, a complex and aromatic wine.

100% Sardinian malvasia, harvested late (mid-October), vinified in vats with natural natural yeasts and aged in chestnut barrels for 3 years under veil.

Maceration with the skins for 8 days for the pinot gris and 18 days for the sauvignon and chardonnay, maturing for 2 years in barrels, then blending in stainless steel tanks (with a slight dosage of added sulphur) before bottling.

Nerello Mascalese from the Campo Re "contrada", a north-facing vineyard that sits at 730m altitude. Destemmed then macerated for 50 days, and matured for 18 months in vats before bottling.

From the estate's eponymous parcel that combines Greghetto with old massal selection Sangiovese, a red vinified in open vats and then aged 2 years in small barrels.

From a blend of many Sardinian white varieties - Vernaccia, Nuragus, Malvasia, etc.. - that macerate on their skins for 3 weeks.