GRAPES: Nero d’Avola

SOIL TYPE: Giuseppina and Milici, plateau of marl origin with a high clayey component, strongly calcareous, rich in skeleton – Munti, organic clayey and rather deep soil

TRAINING SYSTEM: Guyot and spurred cordon

HARVEST PERIOD: Mid-October

HARVEST METHOD: Selection of the bunches on the plan and manual harvesting in 14 kg boxes

VINIFICATION: The grapes are delicately shelled and after a further manual selection they are transferred to horizontal and vertical vinificators where, after a 15-day maceration, the alcoholic fermentation is completed. The malolactic fermentation is carried out partly in oak barrels and partly in steel

MATURATION: About 18 months, part in barrique, part in steel. Final refinement in the bottle

ALCOHOL: 14% vol

SENSORY NOTES: Intense red color with violet reflections. On the nose evident floral and fruity hints attributable to morello cherries. Closes with spices and aromatic vegetables such as nettle and fig leaf. In the mouth it is soft, elegant and velvety with an exceptional persistence.