ARUTA

GRAPE VARIETY: Zibibbo (100%) - DENOMINATION: Sicilia IGT - GRAPE GROWING AND WINE PRODUCTION AREA:Tenuta Ansaldi – Marsala - Sicily - NAME OF THE VINEYARD: Vigna Abbadessa - SOIL: of medium texture with a mild skeleton content. A reddish, fairly calcareous soil with an alkaline reaction. Down deep, a thin layer of calcarenite rock of marine origin and a thicker dark yellow layer of “turba”, an ancient calcareous soil where the roots take hold and search for water resources and macro nutrients for good vegetative strength - YEAR PLANTED: 2002 - ALTITUDE: 155 m above sea level - VINEYARD EXPOSURE: North-South - VINE DENSITY PER HECTARE: 4,545 vines (220 x 100 cm) - VINE TRAINING SYSTEM: espallier - TYPE OF PRUNING: short Guyot - GRAPE YIELD PER HECTARE: approx. 2 tons - HARVEST PERIOD: first week of October Type of harvest: by hand, in 10 Kg crates - SEASONAL WEATHER TREND: The 2006 vintage was to be remembered for the extraordinary quality of the grapes. The normal rainfall until the beginning of April contributed to a normal trend of the different vegetative phases, while a mild and dry summer with perfect day/night temperature variations allowed the bunches to ripen perfectly - VINIFICATION PROCESS: destemming, cold maceration for 24 hours, soft pressing and static must clarification - FERMENTATION: in stainless steel at a temperature of 16-20°C until reaching a content of 13.5 and then stopped by refrigeration - MALOLACTIC FERMENTATION: successfully carried out - AGEING: in a stainless steel vat in contact with yeasts for 6 months and another 6 months in barriques - GRAPE VARIETY: Zibibbo (100%) -DENOMINATION: Sicilia IGT - GRAPE GROWING AND WINE PRODUCTION AREA: Tenuta Ansaldi – Marsala - Sicily - NAME OF THE VINEYARD: Vigna Abbadessa - SOIL: of medium texture with a mild skeleton content. A reddish, fairly calcareous soil with an alkaline reaction. Down deep, a thin layer of calcarenite rock of marine origin and a thicker dark yellow layer of “turba”, an ancient calcareous soil where the roots take hold and search for water resources and macro nutrients for good vegetative strength - YEAR PLANTED: 2002 - ALTITUDE: 155 m above sea level - VINEYARD EXPOSURE: North-South - VINE DENSITY PER HECTARE: 4,545 vines (220 x 100 cm) - VINE TRAINING SYSTEM: espallier - TYPE OF PRUNING: short Guyot - GRAPE YIELD PER HECTARE: approx. 2 tons. - HARVEST PERIOD: first week of October - TYPE OF HARVEST: by hand, in 10 Kg crates - SEASONAL WEATHER TREND: The 2006 vintage was to be remembered for the extraordinary quality of the grapes. The normal rainfall until the beginning of April contributed to a normal trend of the different vegetative phases, while a mild and dry summer with perfect day/night temperature variations allowed the bunches to ripen perfectly - VINIFICATION PROCESS: destemming, cold maceration for 24 hours, soft pressing and static must clarification - FERMENTATION: in stainless steel at a temperature of 16-20°C until reaching a content of 13.5 and then stopped by refrigeration - Malolactic fermentation: successfully carried out - AGENING: in a stainless steel vat in contact with yeasts for 6 months and another 6 months in barriques.