ORIGINE I.G.T.

we have used old cellar practices that allow us to achieve a balance between acidity and sugar concentration, giving our grapes a perfect balance. We start with a green harvest when the flowers start to turn into fruit so that the remaining grapes can fully develop their aromas; then we carry out a gradual harvest, first picking the grapes that are outside and then picking the inside grapes. The grapes from a third variety are then left to dry in a ventilated area, so that there is no over-ripening.

PROVENANCE

we found the perfect conditions to host our Origine project in Sicily, between the Valley of the Temples (Agrigento) and Marsala. Here we found some old creepers that had achieved perfect balance with the environment, so that no chemical fertilization was ever used. We have chosen Grillo and Zibibbo, typical grapes of this area, to produce long-aged wines, then ancient vats that are half buried in the ground and old barrels previously used for refining Marsala wines.

VINIFICATION

the first grapes harvested begin to ferment thanks to the indigenous yeasts that are selected by the winemakers without adding artificial ones. The second variety is then added. The fermentation continues and, when the wine is ready, we transfer it to semi-dry clay vessels where we add the dried grapes of the third variety, to start a third fermentation. The skins are extracted from the amphorae during Holy Week.

AFFINITY

the following summer we proceed with the clarification of the wine, which is guided by gravity, then in early November the wine is transferred into the old chestnut barrels; these wooden containers must be in perfect condition and have already been used to age the wine for at least 10 years, allowing the wine to age and mature without organoleptic interference.

PERFUME

particular Mediterranean and balsamic notes of mint, rosemary and wild herbs, the honey flavor emitted by the dried zibibbo grapes is mixed with oxidative notes deriving from the maturation in the amphora.

TASTE

hints of dehydrated fruit (apricot) and tamarind, light notes of vanilla, raw sugar and aged tobacco. The aftertaste is persistent.