With wine making in his family blood, Vito Lauria decided to attend the University of Udine in Friuli where he obtained a degree in Enology in 2003. After stepping off the campus he worked at a number wineries in northern Italy for a few years before returning to Sicily in 2005. Vito came home to open the old family winery in Alcamo, 30 miles west of Palermo.
Grapes / Soils
- The making of the dry Zibibbo wine has started not too long ago and only by a few. Solerte, is a result of “elegant” grapes grown in calcareous lands around Salemi, it is a very aromatic, floral wine but never cloying.
- Size of vineyard: 7.4 acres
- Soil composition: Calcareous soil
- Training method: Guyot
- Elevation: 985 ft.
- Yield/acre: 3 tons
- Exposure: Northwest
- Year vineyard planted: 2007
- Harvest time: Beginning of September
- Number of bottles produced: 8,000
- Fermentation container: Stainless steel tank
- Length of alcoholic fermentation: 15 days
- Fermentation temperature: 55°F
- Aging container: Stainless steel
- Length of bottle aging: 2 months
- 100% Zibibbo, the vine that gives the sweet, it is typical of the island of Pantelleria.
- Vinified dry, it has great potential for floral aromas.
- Crystal clear, intensely floral aromas, persistent acidity and low alcohol content; it is a must for the summer and for a special drink before dinner.
- Varietal composition: 100% Zibibbo
- Alcohol: 12.5%
- pH level: 3.2
- Acidity: 6.2 g/L
Deep golden-tinged yellow. Enticing aromas and flavors of dark figs and raisins are nicely complimented and lifted by lavender, jasmine, and broom nuances. Finishes long and saline, with lovely fruit-acid balance. Made from roughly three hectares of vines planted in 2007 on calcareous soils, I think that dry Zibibbo (Muscat of Alexandria) wines are one of Sicily’s best kept secrets.
|Annual Production||7,000 9L cases|
|Farming (Sustainable, organic, biodynamic)||Organic|