Passopisciaro

Throughout Europe, 2013 was a cold and delayed vintage.  On Mount Etna the ripening of white grapes dragged into the end of September, both due to the altitude of the vineyards and the violent temperature happening every night.

As soon as it was fermented, Guardiola Bianco was green in character; later on in the spring of 2014, however, it had been very much helped by staying long months on its lees and had fattened up: it was turning into a serious wine.

It has now developed real length and depth and as it starts its time in bottle, the 2013 Guardiola will add more lushness to its cutting minerality. This wine is meant for a long aging.

Vineyard age: 11 years

Vineyard area: 4 hectares

Vineyard density: 12,300 vines per Ha

Vineyard altitude: 1,000 m a.s.l.

Yield per hectare: 33 Hl/Ha

Fertilization: None

Spraying: Clay, propolis, sulphur, copper, grapefruit seed extract

Vinification: Stainless steel vats for 20 days at 23 degrees Celcius

Aging: 12 months in cement vats and large oak barrels

Production: 20,000 bottles