Ciuri Bianco Sicilia

In the second ten days of September, the Nerello Mascalese grapes are harvested and vinified in white. This technique consists in the immediate separation of the red-coloured Nerello skins from the must by pressing.

After fermentation, the wine remains on its noble lees for at least 8 months, after which it is bottled.

Before release, the wine rests for a further 6 months in the bottle.

The nose is fresh with notes of tropical fruit, aromatic herbs such as sage and rosemary and citrus fruits.

On the palate it expresses its elegant minerality mainly due to the volcanic soils where the vines are located.