Sciala

The vines are planted at 100 to 150 metres above sea level in shallow, sandy-clayey granite-derived soils with abundant coarse gravel and low humus content. The grapes are harvested in September, destemmed, sorted and gently pressed at low temperature. Alcoholic fermentation takes place at 16 to 18 °C in stainless steel; the wine then matures for six months in steel and subsequently in bottle. The style is marked by tropical and citrus fruit, Mediterranean herbs, pronounced acidity, a soft body and pronounced saline minerality. Source: official wine profile from Vigne Surrau and technical product information from Meregalli.