About this wine
Vineyard and terroir
The grapes come from Niscemi in the province of Caltanissetta. The vineyards stand at 80 m above sea level on medium-textured soil with a sandy tendency. Vines are trained to spurred cordon at a density of 5,900 plants per hectare, with a yield of 85 quintals per hectare.
Grapes
100% Nero d’Avola, selected to give a varietally distinctive yet accessible expression of Sicily’s principal native red grape.
Vinification
Harvest takes place in the first half of September. Vinification and controlled-temperature fermentation occur in steel, followed by malolactic fermentation.
Ageing
The wine matures for six months in steel and concrete before bottling, followed by four months in bottle.
Tasting profile
Dark ruby red. The generous varietal bouquet evokes red plums and Mediterranean scrub, accented by black pepper. The palate preserves the integrity of the fruit and is fleshy, rich and consistent with the character of Nero d’Avola.
Serving and pairing
Suited to spiced fish soups, pasta and other first courses prepared with meat—particularly red meat—and grilled vegetables.
