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

Vineyards: medium soils and limestone, situated on a hill at an altitude of about 450-500m above sea level

Raccolta: end of September

Fermentation: grapes, carefully selected, are macerated and fermented for about 10 days at a controlled temperature; malolactic fermentation takes place in stainless steel vats

Ageing: in steel vats and 3-4 months in the bottle

Alcohol content: 13,5% vol.

Colour: cherry red with mauve hightlight

Nose: fruity and intense

Palate: soft, harmonious and balanced

Food Pairings: appetizers and main dishes, skewered meats, cheese and spicy

Serving temperature: 16-18°C