Description For the base wine, the native varieties Grillo, Inzolia and Cataratto were soft pressed, before fermentation took place at controlled temperatures of 20-25°C. Alcohol, mistella (fresh grape must with added alcohol) and mosto cotto (concentrated fresh grape must which is traditionally “cooked” until it reduces to a third of its original volume) were then added to the base wine, raising the alcohol level, the desired sugar level, and the traditional flavours. The wine was then aged for two years in 500-litre Slavonian oak barrels. Alc Vol 17% Bottle 75cl
