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white comes from espalier vineyards having a density of 3400
plants per hectar. The pruning is done by gujot.
100% insolia from young tendrils.
Fresh and fragrant wine, strikes for the intensity and
persistence of varietal aromas.
In the glass this wine shows immediately its great density
covering it with thick drops, index of great softness, with
the deep golden color anticipating its full taste.
At the taste it spreads strength and pleasantness, leaving a
tosted peanuts aftertaste, typical of pure insolia.
Its an ideal wine for aperitif or meal, coupled with
shellfish and rock fish.
Produced in steel tanks, it ferments at a temperature of
18°C for six days, after which period it is filtered and
stored for four months. Having achieved the right evolution,
and as a consequence an appropriate balance in taste, it is
Technical card for Cadetto White
Classification: Typical Geographical
Indication Sicily (IGT)
First year of production: 1993
Bottles produced: 20000
Grapes: young insolia tendrils
Implantation year: 1996
Height: 70 meters
Soil type: abundante frame with high
lime presence; average dough origined from gypsum-sulfur strata.
Yield per hectar: 6 tonnes
Culture system: espalier; Guyot and
Density: 3330 plants per hectar
Time of harvest: September 4-15
Production: statical settling of the
must after press-stripping and soft pressing; inoculation with
selected yeasts, fermentation and refining in steel.
Fermentation tank material: 100 cu.
meters stainless steel tank
Fermentation temperature: 15-19 °C
Time of bottling: second half of
Fermentation duration: 10 days
Alcoholic grade: 12.5°
Aging: to be tasted young
Maximum pleasure age: 1-2 years
Color: deep golden with green reflexes
Smell: it offers a broad and rich
fruity bouquet, with pronounced varietal aroma, notably mango,
vanilla, cinammon, apple with very long persistence.
Taste: Full, soft and balanced; joins
the values of the remarkable aromatic elegance to the soft fruity
and varietal fragrance.
Best served at: 15 °C
Matching: for aperitif, but also
marinated fish appetizers, fresh salads, strong and fat cheeses.
Italian cuisine: octopus salad, fried shrimp and squid, four cheeses
pasta, spaghetti with clam, pasta with sardines.
Sicilian cheese: cacio cavallo form
Ragusa, smoked ricotta cheese, spicy sheep milk cheese.