About this wine
Vineyard and terroir
The Nero d’Avola grows at 350 m above sea level near Lake Arancio in Sambuca di Sicilia. The cool soil contains limestone and clay. The lake provides access to water and nutrients during the dry season, supporting fresh fruit character and balanced acidity.
Grapes
100% Nero d’Avola. The grapes remain on the vine for approximately 15 days of drying before harvest, increasing softness and complexity.
Vinification
The dried grapes are destemmed and crushed. Maceration and fermentation take place in stainless-steel tanks at a controlled 24–26°C to extract aroma and colour. Malolactic fermentation follows.
Ageing
The wine spends a few months in French and American oak barrels.
Tasting profile
Intense ruby red with clearly defined violet reflections. The nose combines small red berries, ripe cherries, plums and redcurrants with Mediterranean herbs, cloves and chocolate. The wood-derived notes remain secondary to the fruit. The palate is enveloping, warm, velvety and juicy, with fine tannins and a persistent fruity finish.
Serving and pairing
Serve at 16–18°C with roasted, baked or braised meats, game or long-aged cheeses.
