Rallo Vicoletto, Catarratto Orange, Sicily

Grapes are softly pressed and 90% is transferred to tank without skins for fermentation, while 10% is fermented on skins for a total of 12 days. Both elements undergo natural fermentation with wild yeasts. The 10% skin contact wine is blended in, and the resulting wine is bottled without stabilisation, filtration, fining or added sulphur.