Sandy-silt soils, of medium consistency with an alkaline reaction due to the presence of limestone
Nerello Cappuccio 50%, Nero d’Avola 50%
Grapes are harvested during the last week of September and first of October, followed by cold maceration (4ºC) for 48 hours. Fermentation takes place in small steel and cement tanks at 18ºC with 4 daily pumping over and malolactic fermentation carried out.
Maturation for 4 months in cement casks then transferred to bottle and aged for 3 months
Ruby red with purple hues
A real burst of fresh and fragrant sensations, strawberry and cherry alternating with notes of sage, thyme, rosemary, violets, nutmeg and ink, all aromas very sharp and well-defined
It stands out for its good structure combined with a lot of fruit and liveliness. Lengthy, refined and with smooth tannins on the palate
Excellent accompaniment with fish, red meats and medium, aged cheeses
Alcohol: 14% Vol.
5 – 7 years