Variety: Catarratto 100%
Harvest method: manual
Amount of sulphites: 70 mg/l
Area of origin: Sicily, 10 km around Camporeale
Harvest period: the last two weeks of September
The wine making process: As soon as the grapes arrive in the cellar, they are de-stemmed and pressed. After pressing the must begins fermentation and lasts approximately 10-15 days. After fermentation, the wine is left to refine on the lees until the following spring. Aging in stainless steel vats for 6 months.
Features: The colour is straw yellow with golden reflections. Bouquet has scents of white flowers and fresh grass, accompanied by notes of pear and citrus. A balanced and well-structured wine. It is fresh, sapid and harmonious on the palate, very well balanced and has a good, persistent aroma. Full-bodied, elegant with a long and complex finish with the characteristic reminiscent aftertaste of almonds.
Serving temperature: 11-12°C
Available in: 1 litre and 0,75l bottles fill up, available only from our wine bar.
Prices (including VAT):
1 litre bottle – 8,00 Euros
0,75 litre bottle – 6,00 Euros
Valdibella is a cooperative of farmers working in organic agriculture from 1998 in Camporeale, an area with a strong rural vocation.
The Valdibella-project aims to cultivate the soil and the human relationships in respect of the natural and social balance. From the beginning the farmers of Valdibella implemented methods of organic farming focused on biodiversity and native crops.
“In fact, we take special care in growing native varieties of grapes: Nero d’Avola, Perricone, Nerello Mascalese, Catarratto, Zibibbo, Grillo. We encourage biodiversity because our aim is to reduce to a minimum the differences with the original ecosystem, if it’s in balance the plants can be healthy and nutritious.” writes the representative of the Cooperative Caterina Lo Bocchiaro.
In its production of organic and natural wines, the cooperative applies aa type of cultivation to its vineyards, that takes into account two fundamental aspects: soil fertility and foliage management.
“We attach great importance to the production phase of the grapes, concentrating on specific techniques: bush-trained or espalier-trained cultivation, producing low yields and using zero tillage, green pruning and manual harvesting. Through targeted actions with a very low environmental impact, the vines can reach high quality levels of the grape that will then be transformed.” continues Caterina about the wine making process.
Thanks to the clay soil of the land, the wines have a high content of extractive matter and a balanced acidity. The wines are soft and suitable for aging.
In the cellar they have a full respect for the natural features of the grape and keep interventions to a minimum. They do not add any synthetic chemical substances.
All of the wines are made by spontaneous fermentation. The organic grapes are rich in native yeasts that are perfectly able to carry out the fermentation.
They use small doses of sulphites (still below half of the doses legally allowed).
Some wines are also made entirely without adding sulphites.
Valdibella-project also includes working for change of the local culture in a more holistic sense. This comes through in the comments of Pietro Scardino from Valdibella:
“When I was a boy there was much more poverty in my village than today, but the whole neighbourhood held together, ate together. Unlike today.”
More information: valdibella.com