An important wine with a complex and intense olfactory experience of sweet spices, amarena cherry, bitter oranges and peony.
Harmonious and full in the mouth with soft tannins and a long and lingering finish. Elegant and intriguingly balanced, a true expression of the Nero d’Avola of our territory.
- Soil: Calcareous marl soil
- Trellising system: An espalier with spurred cordon pruning. Density of 4,200 vines / ha
Hand picked in the second ten days of September
Fermentation with indigenous yeasts after preparation of a pied de cuve. Maceration at controlled temperature for about 15 days. Ageing for 16 months in 4hl stone amphorae that encourage the maturation of the Nero d’Avola, enhancing its typicality and territoriality.
Ruby red with purple reflections
Robust and spicy dishes, meat or vegetable based sauces, mature cheeses, grilled meats, roasts, mushrooms and game.