Type: Red - Sicilia Igp
Grapes: Nero d'Avola and a small percentage of other varieties. Trained in the counter-espalier system and pruned in spurred cordon. Average planting density, 5,000 rootstocks per hectare (2,024 an acre); production of about 4 tons per hectare (1.62 tons an acre). Terrain of medium consistency.
Wine-making: Harvested in September, the grapes are vinified in stainless steel vats and macerated with their skins for about 12 days at 26-30°C (79-86°F). After malolactic fermentation, the wine is poured into French-oak barriques, most of which new, for 14-16 months and aged in bottles for at least 24 months.
Description: An exquisitely executed Nero d’Avola, this wine is deep ruby-red in colour. The enticing bouquet has a sweet fragrance with a fine balsamic undertone. The palate opens with floral notes of violet and rounds out with hints of tobacco on the persistent finish. A wine with exceptional structure and remarkable personality.
Food & Wine: with elaborate dishes of red meat, pork, lamb. Try also with tasty fish stews.
Two dishes: Costolettine di montone impanate al timo (breaded mutton cutlets with thyme). Spalla di vitello al forno con patate e cipollotti (oven-roasted veal shoulder with potatoes and onions).