2024 Poggio di Bortolone Frappato Vittoria, Sicily, Italy Christoph Hoch with notes of marzipan and

with notes of marzipan and waxy orchard fruit complementing the brighter citrussy tones

The wine remains on the lees for 30 months in 20-hl Slavonian oak barrels and is bottled without filtration or clarification on a waning moon between August and September

The juice was chilled and oxidised in tank for 24 hours and then racked to a two 500L barrels and a 220L Wine Globe (a barrel sized glass demijohn) for fermentation by indigenous yeasts without SO2

Lands late July

Vineyard: 1

2024 Poggio di Bortolone Frappato Vittoria, Sicily, Italy Christoph Hoch with notes of marzipan andFrom southwest facing slopes at roughly 260 meters on Vittorias iconic sabbie rosseiron rich red sands over porous marine limestonethis Frappato captures the delicacy and tension of the zone with crystalline precision. The 10 year old vines are densely planted (~6,000 ha), farmed organically, and hand harvested in late September at modest yields (~6 t ha). In the cellar, Pierluigi Cosenza works with spontaneous fermentations at 1820 C over 18 days,