Elios Modus Bibendi, Bianco Macerato
Wine Maker: Nicola and Roberto Adamo
Grapes: Catarratto, Grillo, Zibibbo
Soil: Chalky clay
S02: Minimal (23 mg/L)
Tasting Notes: Apricot, mango, nectarine, honey, elderflower, and turning to peach and creamy citrus and nuts on the palate.
About the process:
HOW OUR MACERATO IS BORN ... On our farms we grow different varieties of grapes. The vineyards extend in three different macro-areas that are located around Alcamo up to a maximum of 15 km away. The vineyards insist on different soils and different microclimates, near the sea or in more inland areas. This diversity is then found in the grapes. There are grapes that have a perfect balance and they deserve to be vinified alone, like those coming from the Camporeale area, while the others have merits but some lacks. This is where the ability to interpret one's own territory and grapes comes into play. It is from this idea that the "blend" of our macerated white wine is born, for which we used Catarratto grapes from the area of Monreale (internal area) and Grillo and Zibibbo di Alcamo (near the sea). The Catarratto gives the acid shoulder, the Grillo the structure and the Zibibbo the aromatic part. Maceration binds and integrates these properties. He was born as an experiment and loved it. Fashions pass, wines remain and the world of wine has often been the victim of fashions. We try to build our identity regardless of passing fashions, trying to interpret our territory and our grapes.
About the Winemakers:
We are 2 youngs, Nicola (computer engineer) and Guido (oenologist) that started to bet and managing the families’ farms to produce wine, olive oil and honey. Resuming the work of our fathers, producers of grapes and olives (sold at low prices to the industry), we dedicated ourselves to a production model that could recognize the right value to these resources. So we decided to transform our primary resources (we also started beekeeping) in full respect of their natural features.