About this wine
Vineyard and terroir
The grapes are grown in the municipality of Salaparuta, in southeast-facing vineyards at 400 m above sea level. The soils are deep and alluvial, with a high organic matter content. Merlot yields are kept at 7,000 kg/ha; Nero d'Avola yields do not exceed 9,000 kg/ha.
Vinification
Fermentation and maceration take place in stainless steel tanks at a controlled temperature of 26 °C for 15–18 days, with the must stirred daily. Once alcoholic fermentation is complete, the wine is decanted.
Ageing
After decanting, the wine is transferred to oak barrels for ageing. The text gives no barrel size or duration.
