Vinification: grapes crushing – destemming and winemaking in hyperoxidation; pressing made directly in a soft press till 0,8 atm. Static decantation of the pressed and fermentation at 15°C for about 15 days, without skins maceration. Aging in steel.
Organoleptic characteristics: A fascinating Nero D’Avola grapes interpretation, with red wine tannic texture and white wine freshness. It looks clear and brilliant and has a pale yellow color with coppery reflections; notes of pineapple, green apple and white peach on the nose; when tasting, the alcohol gently pinches without stinging, while acidity provides a freshness note.