Catarratto, Pignatello The grapes are destemmed and gently pressed, followed by spontaneous fermentation in terracotta jars. The wine undergoes a three-month maceration on skins in amphorae, which contributes to its structure and complexity. After fermentation, it is aged for seven months in amphorae, allowing the flavors to integrate and develop. It presents a bouquet of wild berries, herbs, and earthy notes, with a light-bodied profile and a refreshing finish.
