'Appassimento' wines have been made in Sicily for many centuries.

Making wine in an Appassimento style follows the local tradition of drying fruits and a proportion of the grapes are dried before being vinified.

The grapes are left to dry for 3 to 4 weeks, after which time they have lost around 30% of their weight. As the water in the grapes evaporates, the sugars concentrate and increase alcohol. The dried grapes are vinified separately from the other Nero d’Avola grapes, then they are blended together.

The grapes are picked from Belice and Agrigento on Sicily’s west coast, which are two of the island’s key areas for growing Nero d’Avola.

After de-stemming, the grapes are pressed extremely softly. During the early stages of fermentation, very frequent pumping over is done, and as soon as fermentation is complete, malolactic fermentation takes place.

Tasting Note: A luxurious deep red-purple hue is accompanied by a refreshing bouquet, boasting deep notes of cherries and spices. On the palate, an impressive concentration of flavors including red berries, blackberries, cherries, and plums. The end result is a perfectly balanced and complex wine, with a long, delicately balsamic finish.

Origin: Sicily, Italy

Alcohol: 14.0%

Blend: Nero d'Avola