GRAPES: Nero d’Avola

TYPE OF SOIL: Organic and rather deep clayey soil

TRAINING SYSTEM: Guyot

HARVEST TIME: Early September

COLLECTION METHOD: Manually in 14 kg boxes

VINIFICATION: The grapes are crushed and de-stemmed after a short cold maceration to favor the transfer of color and are pressed with a pneumatic press. After rapid cold clarification, the musts were racked off and fermented at a controlled temperature and with selected yeasts in steel tanks

MATURATION: In steel for about 4 months. Second fermentation in autoclave (Martinotti system)

ALCOHOL: 12.5% vol

SENSORY NOTES: It has a beautiful garnet red color with violet reflections. Intense, vertical on the nose, it allows notes of unripe red fruit, red citrus and pomegranate to emerge which blend perfectly with the hints of red flowers and raspberry. On the palate it is fresh, crunchy and rightly tannic.