Sandy-silt soils, of medium consistency with an alkaline reaction due to the presence of limestone
Nero d’Avola 50%, Syrah 50%
Grapes are harvested as follows: for Syrah, grapes are picked in September and for Nero d’Avola at the beginning of October, followed by fermentation in small steel and cement tanks at 26 ºC with 4 pump-overs daily. Maceration lasts for 12 days and malolactic fermentation carried out.
Maturation for 12 months in French oak casks then transferred to bottle and aged for 12 months
Ruby red with purple hints
Earthy bouquet with aromas of oak, berries, mocha and nutmeg.
Fruit forward and juicy on the palate with persistent notes of cherry and cacao and very good depth
Excellent accompaniment with ravioli with ricotta cheese and pork sauce, stewed wild boar liver, lamb and red meats in general. It is also amazing with hard, matured and spicy cheeses
Alcohol: 14% Vol.