GRAPE VARIETIES, AGE AND PRODUCTION AREA: Nero d' Avola dominant with a small proportion of Barbera.
VINE TRAINING: Spur cordon pruning by selecting the buds when vegetative growth starts and targeted manual reduction of the thickness of the wall of foliage; yeld control by thinning out the bunches in veraison. Harvesting when there is a full organoleptic ripeness.
WINEMAKING: The grapes were harvested in small crates about 14 kg , when polyphenolic maturity was reached. They were then pressed , destemmed and thermo -conditioned, and sent for cold fermentation for 24-48 hours. After the start of fermentation , activated with selected yeasts , the mass macerated for 10-15 days and was then drawn off by separation from the marc.
REFINING: The resulting wine completes malolactic fermentation and then remained to mature in stainless steel vats for about 3 years. After bottling the product was left for a minimum of 4 months in temperature controlled storage.
COLOUR: Dark red with violet glints. PERFUMES: Scents of sour cherry jam and other red fruits. TASTE: Warm but with remarkable acidic freshness to guarantee a length of palate.
FOOD PAIRING: Grilled or roast meats, unfermented or slightly spicy cheeses.