CASTELLUCCIMIANO WINERY

The history of Castelluccimiano began with its origins. They studied and recovered the old bush vineyards from the old expansion, making them a unique example of biodiversity in the Valledolmo territory. The production philosophy started while recovering this heritage. The wines produced from these grapes represent a rare example of the territory’s identity. The success of their wines is a definitive confirmation of the land’s value. 75 hectares of vineyards distributed on the cliffs and valleys of the mountains surrounding Valledolmo, representing the heritage of the local viticulture with a unique history. The old bush and more recent espalier vineyards are a rare example of the territory’s value .The philosophy of environmental sustainability and organic agriculture ensure protection of the vineyard’s biodiversity, including agricultural gardens that are located between 700 and 1050 meters a.s.l., in the its country districts Castellucci, Rovittello, Miano, Sprella, Contrasto, Cifiliana, Acqua del Corvo, e Sciarazzi in the Valledolmo area.

The old vineyards in bushes, about 40 years old, are still present in small plots, generally extending for 1 hectare each, contain fruit and olive trees as well, shaping the natural mosaic of the territory’s beauty.

Castelluccimiano was able to connect sustainable agriculture, experience and wine culture with the ability to imagine new stories that express, through the value of mountain viticulture, the authenticity of its territory.

Region: Sicilia

Miano Catarratto

Vinification and Maturation:

Location On the Madonie mountain slopes, at an altitude of 700-900 m. above sea level. Grape variety Catarratto. Growing method espaller and sapling. Average Age of vineyard 20 years. Pruning method guyot and spur-pruning. Yield of grapes per hectare 80/100 qls.. Soil half sandy and clay with alkyl reaction due to the limestone. Grape harvest in October. Wine production making white vinification method. Fermentation temperature controlled at 16°C. Malolactic fermentation not done. Secondary fermentation kept in stainless steel tanks for three months and in bottles for two months.

Tasting Notes:

Color: Beautiful gold

Bouquet: Tropical aromos, white and green peach, green apple

Flavor: Crisp acidity with pervasive minerality

Serving Suggestions: Great with fish and seafood, and vegetable dishes (grilled asparagus)