2014 harvest

A mild winter and spring brought early powdery-mildew pressure, followed by a dry but not excessively hot summer. Slow véraison in Frappato was addressed through earlier defoliation. Closely aligned ripening across varieties compressed harvest into fifteen days. Both SP68 wines received approximately fifteen days on skins with light pump-overs and punch-downs, while Frappato and the Nero d’Avola for Siccagno macerated for about twenty-five days. The season reinforced the perceived relationship among calcareous soils, red sand, the Monti Iblei and balanced fruit.