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 grapes are carefully picked by hand towards the end of September and are carefully put into small containers of 15kg. VINIFICATION: the grapes are chilled overnight in a refrigerated room to lower the temperature to 6-8°C, in order to preserve the particular qualities of the Frappato. After a very gentle destemming and crushing the grapes are fermented at a temperature of about 18-22°C for 10-12 days. The wine is separated from the skins and malolactic fermentation is allowed to take place naturally. AGEING: after the malolactic fermentation is completed, the wine is kept on its fine lees for about 4-6 months in stainless steel tanks, with regular stirring, before bottling.

Organoleptic Characteristics

• Colour: Light cherry.
• Nose and flavour: On the nose, a fresh and vibrant bouquet, reminiscent of wild strawberries and a beautifully balanced palate, with silky smooth fruit, a real freshness running through it and a surprisingly long finish.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 18-20°C with cured meats and cheeses, but with fish, at around 14-16°C
• Recommended with: Cured meats, tuna, sword fish, blue fish.