The Nero d’Avola grapes are transported in delicate containers to prevent crushing under their own weight. The skins are then gently destemmed to preserve their integrity. Fermentation occurs at a precise temperature of 22-24°C, with careful mixing of the must for optimal extraction of rich color, gentle tannins, and fragrant aromas from the skins.

Derived from the traditional “appassimento” method, our grapes are carefully dried on trays for approximately 30 days in a well-ventilated room, resulting in a loss of at least 25% of their natural weight. Afterwards, they are destemmed, delicately crushed, and fermented at a precise 24C° with frequent pumpovers. The final product is a masterful blend of the two wines, followed by a refined malolactic fermentation.

Tasting Note: Deep, purple/red with an incredibly intense nose featuring black pepper and spices. The palate offers layers and layers of fruit with bursts of dark berry fruit, offering excellent balance and complexity, with a soft, long finish.

Origin: Sicily, Italy

Alcohol: 14.0%

Blend: Nero d'Avola