Varietals - Nerello Mascalese & a pinch of Zibibbo
Region - Pantelleria, Sicily
Producer Notes -
Vinification -The Production of the “Cloe’” starts in the second half of September, with the harvest of the first optimally ripe grapes. The grapes are taken off the stem and pressed. Fermentation is carried out in stainless steel tanks, using only the indigenous yeasts present in the skins of the grapes.This process lasts for approximately ten or more days, depending on the desired color intensity of the wine. This process occurs naturally, without any additives nor sulfites. Decantation occurs naturally. The wine is unfiltered.
Aging/Elevage -The aging process lasts one year: six months in stainless steel silos and six months in chestnut barrels. The “Cloe’” is then bottled.