About this wine
Vineyard and terroir
The fruit comes from the Il Moro vineyard in Acate, Eastern Sicily, at approximately 120 m above sea level. Its very dark, almost black soil contains abundant small dark stones. The vineyard has produced Nero d’Avola for more than 20 years.
Vinification
The grapes are sorted in the vineyard, then fermented at 25–29 °C with skin maceration. After fermentation, the wine is gently pressed and settled at a lower temperature.
Ageing
The wine matures in steel and wooden vessels, followed by at least 9–12 months in bottle.
Tasting profile
Warm and elegant.
