2016 harvest

A mild winter, warmer average temperatures, balanced spring and moderately hot summer produced extremely dry conditions. Downy and powdery mildew were almost absent, but vine vigour—especially in Nero d’Avola—was weak. White grapes began the harvest with mature skins and received shorter maceration. Red grapes were left until October; sugar remained moderate, while seeds and stems achieved phenolic ripeness. August and September rains restarted maturation. Alcohol ranged from 11.5% to 12.5%, and the vintage revealed pronounced differences among vineyard soils.