Western Sicily, hilly areas in the Salemi area and surroundings, clayey and loamy soils.
hand harvested in the month of september
Destemming of the grapes and maceration for 8-10 days. Fermentation at 26° C with selected yeasts and frequent pumping over. Delestage. Malolactic fermentation.
For a few months in steel and cement vats with periodic batonnage.
It has a lively ruby red colour, with notes of cherry and morello cherry, and is characterised by the elegance and harmony of its tannins.
Ideal with meaty dishes with tomato sauce - read meatballs, spaghetti bolognese, lasagne; you will also enjoy it with pizza and bean burgers.