Grape varieties: Nero d’Avola 60% - Frappato 40%

Vineyards: sandy soil, situated at approximately 200 m above sea level; training system: espalier spurred cordon for the Nero d’Avola grapes, guyot for the Frappato grapes

Raccolta: by hand into crates, in the end of September

Maceration: cold maceration for 24 hours

Fermentation: for approximately 10-15 days at a controlled temperature (22-24°C)

Ageing: mainly in stainless steel vats, a short ageing in tonneaux and at least 6 months in the bottle

Alcohol content: 13,5% vol.

Colour: cherry-red colour with vivid violet highlights

Nose: an intense fruity aroma featuring notes of raspberries and blackberries

Palate: soft and well-balanced with a good structure

Food Pairings: ideal with tasty pasta dishes, grilled meats, cold cuts and semi-aged cheeses, it pairs very well with many typical dishes of Mediterranean cousine

Serving temperature: 16-18°C