14 % VOL – Total acidity 6.8 – pH 3.4

Color: dark garnet red with violet reflections
Nose: aromatic profile of the original grape, prevalent cherry and red fruits Light notes of vanilla and cocoa deriving from the wood.
Mouth: with a great structure but extremely balanced thanks to the soft and ripe tannins, the characteristic acidity of Nero d’Avola is pleasant, which makes its important alcohol content manageable and minimally invasive.
Aging: to be appreciated young and up to about 8 years of age, discovering its evolution
Serving temperature: 16 – 18 ° C
Type of plant: irrigation counter-espalier
Pruning system: spurred cordon, Guyot
Type of soil: spurred cordon on old vineyards, guyot on new plantings
Fertilization: organic, green manure
Altitude: 40 m asl
Distance from the sea: 3.5 km from the Mediterranean Sea
Plant density: 5000 plants per hectare
Total hectares: 8
Harvest period: 20 – 30 September
Harvesting method: night mechanics

In the basement:
Destemming followed by fermentation with selected yeasts at 28°C and 8 days of maceration of the skins in the tank. After racking, maturation in steel follows for 12 months and subsequent refinement in 10 hectoliter first and second passage oak barrels for 6 months.