In the cellar, Al Feu approach is hands off, avoiding technical manipulation. The hand harvested grapes are immediately carried to the cellar. Destemming and soft crushing. Catarratto underwent 20 days long skin contact, providing more color and a pleasant subtle tannic note which enhances its complexity. After the spontaneous fermentation triggered by indigenous yeast only, the wine is left into stainless steel vats to refine on its lees for about 8 months and then is bottled before the summer. Unfined (and therefore suitable for vegans) unfiltered and completely unoaked!
It’s a liquid postcard from west Sicily displaying the Mediterranean influence balancing fruit and tannins. Overall it’s an intense mid weight wine, capable to age at least 4 years from the harvest.