Grape Variety
100% Catarratto
Production
3,000 bottles
The Vineyard
Soil
The medium-textured alluvial soil is well endowed with microelements.
Characteristics
Area:
1.5 Hectare
System:
Guyot
Average Age:
20 years
Density:
3,900 plants per hectare
Yield:
40 quintals of grapes per hectare
Production Process
Cultivation
In the cultivation process, methodologies related to biodynamic agriculture are used, although these are not officially certified. Our approach, essentially natural and sustainable, is distinguished by the absence of the use of chemical fertilizers and synthetic products. In order for the vineyard to develop in harmony with the surrounding environment, no treatment is carried out.
Vinification
The processing of Lustro generally begins in the second week of September when the grapes, once ripe, are ready to be harvested. After being selected and cut, the bunches are transported to the cellar, then destemmed and pressed. Fermentation begins spontaneously by the action of indigenous yeasts. The maceration phase lasts for a period of about 10 days, during which the skins gradually release their pigments and the characteristic aromas of Catarratto into the wine. During the entire process, no corrections or additions of additives are made, thus maintaining the authenticity and naturalness of the product intact.
Aging
The refinement takes place in steel silos for 4 months, after which Lustro is bottled. The addition of sulfur is not foreseen even in this last phase.
Recommended Pairings
Lustro, with its floral and citrus notes but at the same time savoury and mineral, goes very well with vegetarian dishes, white meats, seafood and fish dishes.
Serving Temperature
11-13 C°