Scents of spices, licorice, pepper and Mediterranean maquis


Freshness and sapididy followed by a lingering spiciness

Growing Conditions

- Production area: Mazara del Vallo (TP), Northwestern Sicily (Italy)
- Soil type: clay soil with a good amount of limestone and balanced content of organic elements and nitrogen
- Altitude: 100/150 meters a.s.l.
- Viticulture: spurred cordon system with a medium-high plant density (5.000 plants/ha)
- Climate: insular-mediterranean with mild winters and breezy summers


From the end of August to the 1st week of September, depending each year on the ripening of the grapes


Soft pressing and destemming from 10 up to 15 days, depending on the vintage. The extraction takes place through traditional pumpings. Fermentation temperature 26°C


After malolactic fermentation 3/4 months in stainless steel tanks, then in bottle for other 3/4 months


Intense ruby red with purple hues

Food Pairing

Fresh pasta with meat sauce