About this wine
Vineyard and terroir
The grapes are grown in the municipality of Trapani at 230 metres above sea level. The plots face south and southwest and have medium-textured clay soils.
Vinification
The grapes are harvested by hand during the last ten days of September. After gentle pressing, they ferment for 10 days at 26–28 °C in temperature-controlled stainless-steel tanks using traditional red-wine fermentation methods.
Ageing
The wine spends six months in American oak barrels, followed by approximately three months in bottle.
Tasting profile
Initially firm and restrained, the wine gradually becomes expressive, deep and gentle, with a strong, bold personality.
