Intense aromas of blackberry, raspberry and cranberry with hints of liquorice, plum and vanilla.
Refined wine of great depth; restrained use of oak adds a layer of complexity to this structured wine.
Vines are growing up on clay soil around 250 m a.s.l. Density is 4.500 plants per ectar. Average yield is 10 tons per ectar to get more concentration and richness from the grapes.
Second week of September
Alcholic fermentation occurs for 15 days into steel tanks. Malolactic one into oak barrels where Nero d'Avola and Cabernet Sauvignon remain separated for 12 months.
After the single maturation, wines are blended and aged 12 months in french oak barrels.
Concentrated red with purple reflections.
Pastas with meat sauce, grilled meats, game and aged cheeses; also pairs wells with grilled fish and tuna or swordfish steaks.