Sandy-silt soils, of medium consistency with an alkaline reaction due to the presence of limestone
Nero d’Avola 100%
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.
Maturation for 12 months in French oak casks then transferred to bottle and aged for 6 months
Ruby red with purple hues
Ripe red cherries, leather and smoky tobacco on the nose.
Fruit forward with jammy and strawberry notes. Its structure, good acidity and soft tannins makes this a most enjoyable wine.
Pasta with rich red meat sauces, red meats and medium, aged cheeses
Alcohol: 14% Vol.
up to 8 years