The grapes to produce the Catarratto Terre Siciliane IGT Casa Mia were crushed, destemmed and immediately cooled to 5-8°C, remaining at this temperature for around 4-6 hours to retain the fresh fruit characters. They were then very gently pressed before undergoing fermentation in stainless-steel tanks at 16-18°C for 15-20 days. Following fermentation, the wine was rested in stainless steel before bottling.
The vineyards are located in the Menfi region of Sicily at an altitude of 180-220 metres above sea level. The 95 hectares of vineyard have a north-west exposure and soils consist of clay, sand and limestone. The vines are trained using the Guyot system.
The Casa Mia wines are produced by Cantine Settesoli, the same winery where the Mandrarossa wines are made. Situated in southwestern Sicily, near the town of Menfi, the co-operative has 2,000 members who, between them, farm over 5,000 hectares of vineyard. The work Cantine Settesoli has done to raise the quality of viticulture has ensured a better income for the co-operative members, which, in turn, permits greater investment into the quality of their fruit. This investment pays dividends not only in the Mandrarossa label but also in the Casa Mia wines.