Growing Conditions

Para Para wine comes from Frappato and Nero d’Avola trained in Guyot, in a stony lands, deep and poor in organic matter and nutritions originated from the bed of the homonymous stream, which enhances the quality of the grapes.


The harvest takes place at the beginning of October, obteining a very low yieald around 4500 Kg of grapes per hectar.


Alcoholic fermentation takes place in steel vats at 25°C, accompanied by continuous pumping over and punching down for 15 days. Then follows malolactic fermentation, which is carried out in stainless steel barrels where the wine remains for the next 18 months.


Aging in French oaken tonneaux of 500 liter for 10 months. After at least another 6 months of bottle aging the wine is ready to be tested.

Food Pairing

Para Para wine matches with aged cheeses and roast game, with a discerning palate it is perfect with a fresh tuna steak.