Santa Tresa, starting from 2001, cultivates indigenous clones of Frappato, Nero d’Avola and Grillo, which are very typical of the region. Frappato is an excellent indigenous variety from Vittoria, Grillo originates from western Sicily, while Nero d’Avola comes from Avola, a small town a few kilometers from Vittoria.

At Santa Tresa they also cultivate non-indigenous grape varieties rarely found in Sicily, such as Viognier from France, which has found ideal growing conditions there. They have also an experimental vineyard, which is completely organically cultivated and dedicated to rediscovering indigenous, traditional vines by their bio-types.

They have recently invested in connecting directly with a local reservoir and only use natural rainwater for our irrigation, without using wells, or taking water out of the soil.

Winemaking: HARVEST: the Grillo and Viognier grapes are harvested by hand and are put in small containers of 15kg. Viognier is harvested at the end of August, while Grillo is harvested during the first half of September. VINIFICATION: both grape varieties are vinified in a similar way. We chill the grapes overnight in a refrigerated room to lower the temperature to 6-8°C, thereby protecting the aromatic characteristics of the grapes. The following day, the grapes are gently destemmed and very softly pressed. The must remains in a tank for one night at a temperature of around 10°C, allowing the natural sedimentation of all the solid particles to occur. The wine is moved into a stainless steel tank, where fermentation takes place at 17-19°C for 10-12 days. AGEING: following fermentation, the two wines are blended together and the wine is kept on its fine lees for around 4 months, with frequent stirring.

Organoleptic Characteristics

• Colour: Straw yellow.
• Nose and flavour: On the nose, a bouquet layered with white fruits such as peaches, which gradually develop into notes of apricots and herbs. On the palate, is has a wonderful minerality, it is well balanced with a lovely softness on the finish.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 10-12°C.
• Recommended with: Rina Ianca is the perfect accompaniment to seafood antipasti, shellfish, and pasta or risotto made with fish or vegetables. Also perfect with cured meats.