The grapes are harvested by hand, when ripe is fairly advanced, then, are placed in small boxes and quickly subjected to de-stemming. The obtained must ferment at variable temperature in contact with the skins for a period of time sufficient for adequate extraction of coloring matter. The resulting wine will be in part bottled within 12 months and in part placed in containers suitable to his age.
The grapes are picked manually and placed in small boxes and undergo a soft pressing. The must ferments in contact with the skins for a period of time, which varies from year to year, between 15 and 30 days. The resulting wine will be stored in steel tanks and partly in wooden barrels.
The grapes are picked manually and placed in small boxes and undergo a soft pressing. The resulting must is fermented in steel tanks at controlled temperatures. In late winter early spring, the wine is now clear and placed in bottles ready for use.
Inzolia – Chardonnay
The grapes are picked manually, placed in small boxes so as not to damage them, and then transferred into the press where they undergo a soft pressing. The two grapes are handled manually and just before bottling are assembled, so as to bring out fully all the features of the two varieties. The must is fermented in steel tanks at controlled temperature. In late winter early spring, the wine is now clear place in the bottle ready to drink.
Moscato di Siracusa
DOC “Barone Guglielmo”
The wine is made from the harvest of moscato grape, partially dried, the fermentation occurs at very low temperature and is completed in about 30 days, it stops when it reaches an alcohol content of 14 °.A part and with ancient method is produced using only the very essence berries most withered and manually “HULLED”, this small portion of a worth of density equal to the honey, will be added, at a later time, the remaining sweet wine still in fermentation and give it special fragrance.
“Nemoris” metodo classico
Method of natural fermentation in the bottle: base wine refined al low temperatures in stainless steel tanks, the wine so produced is prepared for the draft, typical of the traditional method, then takes the ripening yeast in the bottle for al least 24 months. Will follow the manual of pupitres riddling and disgorgement. Will be offered for sale only after a further 2-3 months of aging in bottle.