Intensely golden in colour, which comes from the skin contact and ageing in large oak botti. The prominent bouquet has notes of coconut and tropical fruit, with an undercurrent of gentle spices. On the palate, there is a richness, balanced by well-integrated acidity. Excellent structure and length.
Vanedda was inspired by ancient Sicilian traditions, resulting in a unique, highly individual wine using two classic Sicilian grape varieties, Cataratto and Grillo, which are fermented on their skins, just as wine was made in years gone by.
The grapes are carefully hand-harvested into small baskets and only the best quality are selected to make Vanedda. The baskets of grapes are refrigerated at 10°C for around 24 hours.
The wine is vinified with great care. First the grapes are carefully de-stemmed and fermented on the skins for at least 2 days, then the wine is separated from the skins and fermentation finished in 30hl oak botti. Following fermentation, the wine stays on the lees for at least 7 months and remains in bottle for a further 6 months before being released on to the market.
Characterful and interesting.
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