Longarico_Nostrale23.png
Longarico_Nostrale23.png

2023 Longarico - Nostrale

$44.00

Producer | Longarico

Region | Sicily

Variety | Catarratto

Alcohol | 12%

From vines planted in 2003 at 350 meters above sea level, rooted in clay limestone soils. Cultivated using the espalier system with Guyot pruning, producing low yields of around 70 q.li/ha. After a soft pressing, fermented and aged on the lees for 8 months in stainless steel, bottled unfiltered with minimal sulfites (20 mg/L). A pure and expressive Catarratto. Fresh citrus and white peach on the nose, lifted by floral hints and a subtle saline edge. On the palate, it’s crisp and vibrant, with a textured mid-palate from time on the lees, finishing clean and mineral.

Producer | Longarico

Region | Sicily

Variety | Catarratto

Alcohol | 12%

From vines planted in 2003 at 350 meters above sea level, rooted in clay limestone soils. Cultivated using the espalier system with Guyot pruning, producing low yields of around 70 q.li/ha. After a soft pressing, fermented and aged on the lees for 8 months in stainless steel, bottled unfiltered with minimal sulfites (20 mg/L). A pure and expressive Catarratto. Fresh citrus and white peach on the nose, lifted by floral hints and a subtle saline edge. On the palate, it’s crisp and vibrant, with a textured mid-palate from time on the lees, finishing clean and mineral.

ABOUT THE PRODUCER

Born in Sicily, Luigi Stalteri discovered his passion for wine after opening La Fastuchera, a wine bar named after the district where his grandfather Nicolò once grew grapes. In 2015, together with childhood friend Alessandro Viola, he founded Longarico, dedicated to reviving the family’s vineyards around Mount Bonifato, in the Alcamo Nature Reserve. Since 2022, Luigi has carried the project forward on his own, honouring his grandfather’s legacy. The estate includes La Fastuchera (350m), planted with Syrah, Nero d’Avola, and Catarratto Lucido, farmed organically, and La Funtanazza (650m), the first vineyard Luigi planted himself, with Catarratto and Pinot Noir, cultivated according to biodynamic principles. Luigi’s wines are made with minimal intervention: spontaneous fermentations, ageing on lees, low sulfites, and no filtration. His goal is to capture the purity of place, grape, and vintage in every bottle.

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