Grape varieties: Nero d’Avola - Syrah - Frappato

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

Raccolta: by hand into crates, in October

Ageing: mainly in stainless steel vats and about 6 months in the bottle

Production method: the grapes, left to over-ripen on the plant until they become slightly withered, are harvested about 30 days after the normal harvesting period. Fermentation takes place in stainless steel vats for approximately 10-15 days at a controlled temperature of 24-26°C

Alcohol content: 14% vol.

Colour: a deep ruby red colour with vivid purple highlights

Nose: intensely fruity, with notes of black cherry, red fruit jam, blackberries and sweet spices

Palate: warm and well-balanced on the palate, with a great softness and a very pleasant taste of jam and wild berries

Food Pairings: ideal partner for cold cuts, cheese, red meats, spicy food, sweet and sour dishes, it is also excellent as a meditation red wine

Serving temperature: 13-15°C