About this wine
Vineyard and terroir
The fruit comes from vines more than 60 years old, planted at 350 metres above sea level on clay-limestone soils in western Sicily.
Vinification
The grapes are hand-harvested in small crates at optimal ripeness, usually from mid-September. After gentle pressing, the must settles naturally before a slow fermentation in medium-toast oak barriques.
Ageing
The wine matures on its lees for eight months in steel and concrete tanks, followed by six months in bottle in a temperature-controlled cellar.
Tasting profile
Well structured and distinctive, with a heady aroma.
