characteristics
The grapes for this wine come from Sicily. They are picked both by hand and mechanically.
They are de-stemmed, lightly crushed, and then fermented for 10 days at 25-26°C.
The wine is kept in contact with the skins for 8-10 days.
tasting notes
Intense ruby red with violet reflections.
Vinous, with typical aromas of blackberry and cherry.
Full and juicy, with a balanced acidity that supports clear, fruity notes of Cassis and blackberry, lightened by aromas of blood orange.
Drink with grilled red meat or mature cheeses.
varieties
Nero d’Avola, Syrah and Merlot in varying percentages
alcohol
12%
production area
Petrosino (TP), Sicily
terrain
Hills and lowlands
altitude
0-300m
soil
Clay and loam
plant density
4,500 plants/ha
viticulture technique
Guyot
harvest period
Early September
characteristics
The grapes for this wine come from Sicily. They are picked both by hand and mechanically.
They are de-stemmed, lightly crushed, and then fermented for 10 days at 25-26°C.
The wine is kept in contact with the skins for 8-10 days.
tasting notes
Intense ruby red with violet reflections.
Full and juicy, with a balanced acidity that supports clear, fruity notes of Cassis and blackberry, lightened by aromas of blood orange.
Vinous, with typical aromas of blackberry and cherry.
Drink with grilled red meat or mature cheeses.
