Grapes: 100% Nero d’Avola. The grapes are harvested when they have reached perfect aromatic and polyphenolic ripening, subsequently they are destemmed and they undergo malolactic fermentation on the skins for 6-8 days at 22-24 ° C, malolactic fermentation with select bacteria, ageing for 2 years in 25 hl barrels.
Sensory properties Color: deep ruby red with lovely purple tinges. Aroma: intense and pervasive, with hints of black currant, wild strawberry and pomegranate. Warm and velvety mouthfeel.