About this wine
Vineyard and terroir
The fruit comes from the company’s vineyards in the province of Caltanissetta, at an altitude of 400 m. The soils are medium-textured clay.
Vinification
For the 2016 vintage, the grapes were harvested by hand on 15 September. Skin maceration and fermentation took place in steel tanks for 12 days at 24 °C, followed by malolactic fermentation in stainless-steel vats.
Ageing
The wine aged for 10 months, with 30% in oak barrels and 70% in stainless-steel tanks.
Vintage notes
The 2016 vintage received a bronze medal at the 2018 Decanter Wine Awards.
