Grapes: 75% Nero D’Avola – 25% Cabernet Sauvignon
Zone of production: West Sicily
Vinification and Ageing: The grapes are hand-picked in the second week of September. The grapes are crushed and destemmed and the must is fermented at controlled temperature in stainless steel tanks with frequent “pumping-over” and delestages for 8 days; the wine is then aged for about 6 months in stainless steel tanks.
Description: The nose reveals notes of blackberry and ripe cherry. On the palate is fresh, luscious and velvety with pleasant spicy notes on the finish.
How to serve: It can be opened just before consumption; serve at a temperature between 16 and 18 °C in average size stem glasses.