Gibellina hills, between 200 and 300 meters above sea level
Density of plants
Yield x hectare
Shallow soils of medium texture calcareous clay with a good content of organic matter and iron.
100% Nero d’Avola harvested by phenolic ripeness. Fermentation is conducted for 12-15 days at 24- 30°C with daily pump-overs and 1 delestage. The wine is matured in stainless steel tanks to preserve fruit freshness.
Deep red with purple tones. The nose provides a mix of red cherry and raspberry. The palate is true to the nose with primary red berry and a mineral like acidity. A medium bodied profile is rounded by subtle tannins and a fruity finish.