# Rufulia Catarratto Pet-Nat Metodo Ancestrale (2020)

- **Producer:** Di Giovanna
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Catarratto
- **Region:** Sicilia, Italy
- **Style:** Natural
- **Alcohol:** 10.5%
- **Average price:** €26
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** lemon, grapefruit, apple, pear, herbaceous, bread, biscuit, brioche

## About this wine

Di Giovanna is one of Sicily's historic wine estates, with a viticultural heritage dating back to 1860. Located in Sambuca di Sicilia, the estate's high-altitude vineyards are nestled within the protected Monte Genuardo Nature Reserve. Managed today by fifth-generation brothers Gunther and Klaus Di Giovanna, the winery was a pioneer of organic farming in Sicily, achieving full certification in 1997. 'Rufulia' is named after the Sicilian word for a gust of wind, paying homage to the cooling mountain breezes that sweep through their high-elevation San Giacomo vineyard, preserving the natural freshness of the indigenous Catarratto grape.

## Interesting facts

- Rufulia means 'a gust of wind' in Sicilian, referring to the cool mountain breezes that temper the intense Sicilian sun.
- The Di Giovanna family was an early pioneer of organic viticulture, obtaining full organic certification back in 1997.
- This Pet-Nat is bottled completely unfiltered and undisgorged, leaving the natural yeast sediment inside the bottle.

## Food pairing

The high acidity and vibrant carbonation of this Pet-Nat make it an exceptional palate cleanser, cutting through fried foods like panelle and arancine. Its mineral salinity and citrus notes beautifully complement raw shellfish and light, herb-infused spring dishes.

## Wine making process

Crafted using the Metodo Ancestrale (Ancestral Method), this sparkling wine is made from 100% organic Catarratto grapes. The fruit is hand-harvested in late August and softly pressed, utilizing only the free-run juice. Spontaneous fermentation begins in temperature-controlled stainless steel tanks using indigenous yeasts, without any added sulfites. When the fermenting juice reaches approximately 10 g/L of residual sugar, it is bottled under a crown cap. The fermentation finishes inside the bottle, naturally trapping carbon dioxide. The wine is aged on its fine lees for nine months and is released unfiltered and undisgorged.