Scopa

The fruit for the Scopa Siciliane bianco comes from organically farmed vineyards in Partinico, province of Palermo, at 440msl. The Grillo is planted at northern exposure; the Catarratto at southeast. Soil in general throughout the vineyards is 40% sand, 30% loam, 30% clay. Harvest is done manually; Grillo usually comes in around the first week of September and Catarrato around the third week of the same month. 36 hours of maceration on only the Catarratto, Grillo is direct press. Stainless steel ferment, bottled unfined and unfiltered.

The fruit for the Scopa Siciliane rosso comes from organically farmed vineyards in Partinico, province of Palermo, at 400msl. The Nero d'Avola and Perricone are planted at southern exposure; the Nerello Mascalese at northern. Soil in general throughout the vineyards is 40% sand, 30% loam, 30% clay. Harvest is done manually; the Nero d'Avola and Nerello Mascalese usually come in around the first week of September and Perricone around the third week of the same month. Six days of maceration for all of the grape varieties; stainless steel ferment; bottled unfined and unfiltered.