The name of a road, for a wine which is a journey. That of the farmers who already three thousand years ago left from the country with the amphorae, and then the casks, and inside the fruit of their labor., fatigue, joy, even the smell of the soil. The journey of the farmers, even today headed for their vineyard, amongst meetings and works exchanged, under the Iblei clear sky.
A blend of 2 native grape varieties, 60% Zibibbo (known as the Muscat of Alexandria) & 40% Albanello, grown on vines averaging 15 years on red sandy soil over limestone rocks. Hand harvested and organically farmed, the fruit is hand picked, destemmed and fermented together using only natural yeast in concrete tanks with no temperature control.
Maceration period is 2 weeks with skin contact. The wine is aged in concrete tanks for 8 months and finally bottled unfiltered. A fresh breeze of pale white flower petals and aromatic pink grapefruit, bitter yet sweet. Succumb that juicy lychee, fresh herbs and spices. A heavy nose which delivers a delicate flavour on the palate. It may be slightly dry on the finish due to a longer than usual maceration period.
Moscato di Alessandria 60% Albanello 40%
Winemaking Maceration and fermentation with natural yeasts in stainless steel tanks, daily mixing Aging On the lees in stainless steel for 6 months, then 1 month in bottle
medium aging potential
2/3 Bicchieri Gambero Rosso, 89/100 James Suckling