Grapes: Nero d’Avola and a small percentage of other varieties. Vinification: Harvested in September, the grapes are vinified
in stainless steel at 26-30°C (79-86°F) and with skin contact of about 12 days. After malolactic fermentation the wine is aged in mostly new French-oak barriques for 14-16 months and ages in the bottle for at least 12 months.
Description: A noble version of Nero d’Avola with a dense ruby-red color. The enthralling bouquet calls attention to mature and sweet scents and balsamic and floral notes of violets with a light trace of tobacco at the close. A
wine with a big structure and a remarkable personality.
Food & Wine: Extremely complex dishes of red meats and sauces enriched by herbs. Try the wine with cheese, roast mutton and veal and lamb chops.