Vinificazione: cryomaceration for 24 hours at a temperature of 8 °C. Fermentation with maceration on the skins for 12 days at 20°C. Following the pressing, separation of the crushed grapes for 48 h. Aging for 30% of the product in American oak tonneau for 12 months, the rest in stainless steel for about 12 months.
Caratteristiche organolettiche: with an intense red color which has high-chromatic impact, it has purple nuances, and reveals to the nose intense fruity perfume, jam and typical hints of Nero d’Avola. In the mouth cherry and mulberry are interwoven with hints of vanilla and annamon, across a soft and velvet structure.