Grapes: Cabernet Sauvignon and Nero d'Avola; Tannat and other varieties finalize the blend. 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 5 tons per hectare (2 tons an acre). Terrain of medium consistency.
Wine-making:The estate harvests Cabernet Sauvignon, Nero d’Avola and Tannat in September. The grapes are macerated with their skins and vinified in stainless steel vats for about 12 days at 26-30°C (79-86°F). After malolactic fermentation, the wine is aged in French-oak barrels, both new and previously used, for 14 months and aged in bottles for at least 24 months.
Description: The varieties fuse in fine style. The Cabernet Sauvignon brings great elegance and longevity, thanks to firm and velvety tannins, while Nero d’Avola stands out with fruity (cherry and sour cherry) and spicy notes. Tannat, finally, enhances the fruity component while adding a great polyphenolic structure rich in tannins: a variety ideal for long-ageing wines.
Food & Wine: Serve with red grilled or oven-baked meats, roasts, goat and lamb. Also try with porcini mushrooms and mature cheeses.