About this wine
Vineyard and terroir
The fruit is grown in Sicily.
Vinification
The grapes are harvested at night in late September. At the winery, they are destemmed and undergo a three-day cold maceration before gentle pressing. Fermentation on the skins lasts seven days in stainless-steel tanks at 22–24 °C, followed by malolactic fermentation.
Ageing
A portion of the wine ages for six to seven months in French oak barrels.
Serving and pairing
Pair with meat dishes, risotto, aged cheeses or pasta.
