Vinification and Ageing: The harvest period of the Insolia grape normally takes place in the 2^nd half of September in the vineyards of the province of Agrigento.
The grapes are processed according to the following sequence: destemmed, crushed and left to macerate at a controlled temperature of 12-14°C, in stainless steel tanks for 24-36 hours, in which the alcoholic fermentation process begins.
At a certain point of maceration the crushed grapes are gently pressed and the fermenting must is decanted into Allier oak barriques and tonneaux, at least 50% of which are new oak. In this period the fermentation temperature is constantly maintained around 18°C, ensuring a good level of yeast activity and at the same time an efficient production of aromatic molecules. After fermentation, the must, now called wine, is left to mature in the same vats for eleven months, during which time the bâtonnage technique is performed every ten days.

Description: Filippo II Inzolia wine shows a bright pale gold colour which is a directly related to the winemaking styles adopted. The pleasant contrast between creaminess and fragrance that awaits us at the moment of tasting is already evident on the nose. It is in fact an intense and complex white wine, but also well balanced because it is supported by a vibrant acidity. Pronounced fruit aromas and memories of ripe yellow peach and apricot are followed by notes of eucalyptus, vanilla, acacia and honey. On the palate, the wine is refreshing, helping to moderate its natural full body; also the creamy consistency and the slightly tannic sensation in the mouth are supported by a lengthy finish that releases a lively minerality.

Come servirlo: Calici ampi ad una temperatura intorno ai 18°.