Catarratto Ninfa 2016

Grape varieties: Catarratto

To produce the Ninfa Valdibella use one of their oldest vineyards grown in a tree like manner. The production is low but the grape is very healthy since it is exposed to the sun and the wind. Like all the other old vineyards of the area there are different types of Catarratto in the same estate with the presence of the common one. This allows to strengthen even more the vineyard giving it its complexity. The ripening is slow and gradual, the vine elaborates without any strength all the nutritional elements and they are concentrated in the grape, reaching the right ripening in September.

Area of origin
Sicilia, Camporeale (Pa)

Cultivation process
Sapling

Yield (in quintals of grapes per Ha
50 quintali/Ha

Wine making
The grapes are harvested by hand and transported to the cellar in small baskets, where they are de-stemmed and kept in a tank at low temperature (8° C). The following day, fermenting must is added (from grapes from the same vine harvested the previous week). Just before the end of the alcoholic fermentation, which lasts about twelve days, the wine is definitively separated from the pomace which is pressed. The wine will continue to age on the lees, until the following spring, before being bottled

Wine ageing
5 months in stainless steel

Organoleptic characteristics
Colour: yellow with golden reflexes. Smell: fruity notes tending to pear and vegetable notes of mowed grass. Taste: a persistent mineral taste, good freshness, notable tasting persistence and a strong character given by an important tannic structure that enhances the acid complexity.

Serving Temperature
12°C