Nose

Red berry fruit and spicy notes

Palate

Soft with light tannins and well balanced

Growing Conditions

NAME AND ALTITUDE OF VINEYARD: Batia 420 metres – Pepita 520 metres

Harvest

YIELD PER HECTARE: 70 tonnes
HARVEST PERIOD: Nero D’Avola 25-30 September, Syrah 1-5 September

Winemaking

FERMENTATION: in steel
DURATION OF MACERATION: 15 days on the skin

Appearance

Intense ruby red

Food Pairing

Risotto, lamb, grilled red and white meat