The nose is dominated by the flavour of cherries that is accompained by notes of plums and ripe blackberries.
It has a well balanced palate with strong tannins.
The Frappato is cultivated with the classical Guyot system,the Nero d’Avola with spurred cordon on sandy soil, yellow-red, south facing. Planting density for both varieties of 6600 plants/he.
Between the end of September and the first decade of October based on the vintage.Yieald per hectare about 6500 Kg/he thanks to bunch thinning intervention.
The grapes are carefully selected prior to fermentation which is conducted throughout at a controlled temperature of 25°C for 12 days.
To the racking follows the malolacting fermentation and the aging process lasts 18 months in stainless steel vats.
A wine made from Nero d’Avola and Frappato grapes, which produces a deeply intense and rich red colour.
To combine with red meats and first courses with a strong taste, as Pasta alla Norma, made with fried aubergines and ricotta salata cheese.