Explosive nose with notes of mediterranian maquis, blue fruits and jammy berries.
On the palate thick but refined tannins, well integrated with the oak
TYPE OF SOIL: alluvial soils which are loose, dark, deep and with few stones, generally rich with limey sections
ALTITUDE: 30 metres above sea level.
YIELD PER HECTARE: 60/65 quintals.
TRAINING SYSTEM: NERO D’AVOLA Spurred cordon. NOCERA Spurred cordon and supported alberello.
PLANTING DENSITY: 5,000 vines per hectare.
HARVESTING PERIOD: 18th September.
the grapes are gathered by hand into 14 kg crates, and as soon as they arrive at the winery, proceed to the table for selection, then destalked; they ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing until the end of the period; they are then racked in a soft press, and the wine thus obtained undergoes malolactic fermentation in stainless steel.
MATURATION: 12 months of maturation in 35 hl barrels.
To drink at once or keep up to 3 years.
brilliant, intense ruby colour with dark violet reflexes.
Home-made appetizers, ragout-based first courses, artichokes prepared in all ways, lamb, and pot baked grouper.