Description

Mortellito is tucked away in the corner of Sicily that owner Dario Serrintino refers to as a desert next to the beach. Dario attributes the limestone coast as the key to producing elegant wines with tension, freshness, and complex salinity.

Calaiancu is made with young Grillo and Catarratto vines raised on limestone soil. Cofermented after one night on the skins, native yeast fermentation is complete after 15 to 20 days before aging 6 months in stainless steel. Minimal sulphur at bottling.