Production Area
Agrigento, Sicily
Terroir
Sandy-silt soils, of medium consistency with an alkaline reaction due to the presence of limestone
Grapes
Nero d’Avola 100%
Vinification
Grapes are harvested from mid September to mid October, followed by fermentation in small steel and cement tanks at 26ºC with 4 daily pump overs. Maceration lasts from 8 to10 days and malolactic fermentation carried out.
Aging
Maturation for 12 months in French oak casks then transferred to bottle and aged for 6 months
Colour:
Ruby red with purple hues
Bouquet:
Ripe red cherries, leather and smoky tobacco on the nose.
Taste:
Fruit forward with jammy and strawberry notes. Its structure, good acidity and soft tannins makes this a most enjoyable wine.
Food pairing:
Pasta with rich red meat sauces, red meats and medium, aged cheeses
Alcohol: 14% Vol.
Serving Temperature:
18 °C.
Aging Potential:
up to 8 years
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