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Petramater

Classic method

Special is everything that shines with its own light. To enhance the individual characteristics, a line was created consisting of one-of-a-kind, special products. The conditions in which the grapes are grown are special, as well as the vinification methods. We could therefore only bring out six products with a highly recognizable character.

Varietal

Color

With an intense perlage of finesse and persistence, it shows a very bright straw yellow colour

Nose

Fresh on the nose with distinct sensations of crusty bread, floral notes of acacia, fruity hints of pear and white peach, citrus fruits and aromatic herbs

Palate

On the palate the acid thorn is well present, its long finish is characterized by mineral returns

Vinification

Crushing and soft pressing and fermentation at controlled temperature. Second fermentation in the bottle and aging on the lees for at least 30 months.

Service temperature

6/8°C

Pairings

Ideal as an aperitif, it goes well with raw fish, crustaceans and molluscs, but also with fish first and second courses.

Classic method

Characteristic of the hills of the Belìce Valley, the white earth is of medium compactness and has a very high component of limestone and gypsum, which originates from the numerous chalky-sulphiferous formations present in the area. The dry microclimate with good water retention enhances the typical minerality of the soil in this area, making it ideal terrain for the cultivation of autochthonous white varietals such as Grillo, Zibibbo, Inzolia, Catarratto and Grecanico.
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