About this wine
Vineyard and terroir
The Nero d’Avola is grown in organic vineyards in Sicily.
Vinification
Made by the traditional Ancestrale method. The must is bottled midway through fermentation and sealed under crown caps, retaining the carbon dioxide and yeast produced during fermentation. No sulfites are added; the retained carbon dioxide provides stability.
Tasting profile
Bright, juicy and zesty.
