The grapes are cultivated at Sambuca di Sicilia, in the province of Agrigento, and also in Acate in the province of Ragusa. At Sambuca di Sicilia, it obtains a wine that is more mature and structured, at Acate, the wine is more delicate and fruity. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.
harvested in the first week of September once the grapes reach ideal
polyphenolic maturation. De-stemming and alcoholic fermentation with the skins
occurs at 26 °C, for ten days. Malolactic maturation occurs with select yeast.
The wine is then aged in French barriques for ten months.
bright ruby red.
warm, persuasive, featuring spicy notes of black pepper and balsamic hints of thyme
over wild berries.
a velvety and pleasant tannic sensation for a well-balanced wine.
well with cold cuts, steaks cooked in irons, game, smoked cheese, and herbed
cheese. It is also interesting when paired with flavourful seafood dishes such
as seared swordfish with rosemary.