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It has aromas of blackberry and ripe cherries and peppers, in the mouth it is fresh, fragrant, full and enveloping, with a pleasant spicy note on the finish. The best serving temperature is between 16 and 18 °C.
GRAPES : 75% Nero d'Avola DOC and 25% Cabernet Sauvignon DOC, grown in medium-textured, sandy soil in the Partinico area at around 350 metres above sea level with espalier training, Guyot pruning and a density of around 5000 plants per hectare.
VINIFICATION AND REFINING : The grapes are harvested by hand in 14 kg crates in mid-September and subjected to destemming and maceration of the pressed grapes with the cap emerged for 8-10 days, undergoing repeated pumping over and delestage. The entire process takes place at a controlled temperature in stainless steel fermenters. After racking, it ages for approximately 6 months in stainless steel.
