About this wine
Vineyard and terroir
The Syrah is grown in southwestern Sicily, where the climate is mild and the soils are fertile. The Nero d’Avola comes from the warmer southeast, on sandy soils.
Vinification
After harvest, the Nero d’Avola grapes dry for two months in drying rooms. They are then destemmed and fermented in stainless-steel tanks for 15 days. The Syrah ferments with selected yeasts for 10–12 days at 25–27 °C. Half of the must is subsequently transferred to oak barrels for 6–8 months. The separately matured wines are blended, held in vats for a further six months, lightly filtered and bottled.
Ageing
The Nero d’Avola spends 12 months in French oak within a two-year ageing period, while the Syrah spends 12 months in French oak within a three-year ageing period. After blending, the wine ages for four months in barrels and rests in bottle for at least eight months.
