Vittoria, Sicily.

Principally Nero d’Avola, with some Syrah and a small proportion of a few very local grape varieties.

Hand-picked in mid-October. We dry a proportion of the grapes on the vine, the rest we pick and dry on racks, with the utmost care.

De-stemming is followed by a particularly soft crushing. We carry out very frequent pumping over in the early part of fermentation. After the malolactic fermentation is complete, the wine is aged in 3000 litre Slavonian oak barrels.

Intense ruby red with purple flecks. The bouquet shows very soft berryish fruits and a touch of spice.

Serve with aged cheeses, roasted meats, and any red meat dishes, including game.