Vittoria area, 400 m a. s.l. in Sicily.

100% Nero d’Avola

Hand-picked in mid-September.

Fermentation is done in the usual way and we do the pumping over in the early stages of the process. After fermentation, we keep the wine in contact with the skins for 3-4 days. During the vinification process no sulphur is added.

This wine has a unique mouth-feel, it is soft and well-rounded, with the purest of black fruits flavours coming through.

Serve with flavoursome antipasti dishes such as “rustici”, bruschetta with anchovies and olives, cured meats and aged cheeses.