GRAPES: Special selections of Nero d’Avola and Nero Cappuccio

SOIL TYPE: Montalbo, plateau of marl origin with a high clayey component, strongly calcareous

TRAINING SYSTEM: Guyot and spurred cordon

HARVEST TIME: End of October

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

VINIFICATION: The grapes are selected by hand then destemmed and were then transferred to vertical winemakers where the must was subjected to periodic pumping over. A long maceration on the skins until the complete lowering of the pomace. The malolactic fermentation was carried out in oak barriques for the Nero d’Avola, while large barrels were used for the Nero Cappuccio

MATURATION: About 48 months in barriques and large barrels, followed by a period in steel tanks. Final refinement in the bottle

ALCOHOL: 14% vol

THE HARVEST: The 2007 harvest was a great year for red wines. It was characterized by a very hot summer but with strong temperature variations, until the end. The value of the vintage is linked to the fact that it allowed a perfect and exceptional maturation of the polyphenols and tannins. The result is “rich” wines with a polyphenolic character, but extremely fresh, with balsamic and spicy notes, smooth and velvety on the palate.

SENSORY NOTES: An intense red color with violet reflections. Fresh and elegant on the nose, it lets out hints of fresh red fruit where blackberry, raspberry and plum stand out, it closes with spicy notes, aromatic vegetable hints such as rosemary and thyme. On the palate it is powerful and structured: rich in tannins of exceptional quality, silky and elegant. Full-bodied and fresh at the same time it reveals a great gustatory persistence.