About this wine
Vineyard and terroir
The fruit comes from limestone and clay soils around Pachino in the southeastern Val di Noto, where the Mediterranean climate is moderately warm.
Vinification
The grapes are harvested in mid-September. The must undergoes a relatively long fermentation and skin maceration, followed by malolactic fermentation.
Ageing
The wine matures for at least 12 months in 225 L oak barrels, followed by six months in bottle.
Tasting profile
With time, it gains maturity and develops a more restrained elegance.
