The bouquet has delicate hints of cherry, hawthorn,
elderberry and jasmine.


The flavour is harmonious, fine, persistent and


Nero d’Avola, cultivated on deep soils of
dark clay at 300 metres above sea level, is
harvested with a degree of sugar ripeness
and acidity suitable for obtaining a fresh and
mineral sparkling base. Soft pressing follows,
which allows for the production of a white
wine from black grapes, without the need for
further processing.


After a period of ageing on
the lees of about 3-4 months, the base wine
is made sparking in an autoclave (Charmat
method), where it remains for another 3
months before being bottled.


Straw yellow with light reflections
ranging from greenish to platinum. The perlage is fine and

Food Pairing

Pleasant as an aperitif, excellent with raw fish
hors d’oeuvres, seafood or vegetable risottos,
grilled fish.