GRAPE VARIETIES, AGE AND PRODUCTION AREA: A particular selection of Nero d'Avola, passed down by its founder and improved upon. Its origins are in the old vineyards of the property and it has been cultivated in Milici area from pre - 1990 p
WINEMAKING: The grapes were harvested and placed in small crates of about 14 kg, when there was full polyphenolic ripeness. Then they were subjected to crushing and destemming before being sent to cold fermentation for 24-48 hours. After the start of fermentation, activated with selected yeasts, the grapes were submitted to the maceration process for 10-15 days and the wine was then drawn off from the marc.
REFINING: The resulting wine completed malolactic fermentation. Then it was placed partly in stainless steel vats and partly in new or first-passage oak barriques for around 18 months. After this period the wine was re- assembled and left to mature for a few years in stainless steel vats at a controlled temperature. Following stabilization operations it was bottled. Thereafter it remained for at least one year in temperature controlled storage units for its final refining, before being made available for sale.
COLOUR: An intense violet red.
PERFUMES: Rich and complex . Fruity like a Marasca (wild Morello) cherry and cherries in spirit, evolving into dominant balsamic scents.
TASTE: Warm and enveloping, with a very soft and ripe tannin to make it velvety and persistent.
FOOD PAIRING: Tasty pasta recipies (e.g. bolognese sauce), grilled red meats, cuts of Iberian pork, wild game, seasoned cheeses.