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Pace del Mela. Fraz. Giammoro, Sicily, Italy
The grapes are harvested manually at the end of August, the first ten days of September. The freshly picked grapes are pressed and the must is left to ferment at 16-18 ° C with maceration of the skins for 4-5 days. Maturation in stainless steel tanks at a controlled temperature, with subsequent refinement in the bottle.
Sicilian pastries like cannoli and cassata, creamy desserts and ice-creams. It’s also perfect with blue and tang cheeses.