Belice area, Sicily.
100% Nero d’Avola.
Mid-October.
Fermentation takes place at a controlled temperature between 22-24°C, with pumping over of the must. The grapes are very softly de-stemmed, then gently crushed and fermented at about 24C° with frequent pumping over, after which malolactic fermentation takes place.
Deep, purple/red, with an incredibly intense nose featuring black pepper and spices.
Braised red meats, wild boar stew, aged cheeses.