The grapes are grown in vineyards in the Salemi and Mazara zones of western Sicily, at an altitude of 250 to 330m. The vines are between 15 and 20 years old and the warm Mediterranean climate allows for minimal spraying. Grapes are harvested between late August and early September, by hand. The grapes are destemmed and crushed, before being pumped to tank for fermentation in stainless steel. Maceration and fermentation lasts approximately 14 days. The grapes are pressed post ferment and malolactic fermentation takes place in tank.
Ample ripe, plummy fruit, a touch of bramble and spicy notes. The palate has juicy red cherry and blackberry fruit with a hint of dark chocolate. Good acidity and ripe, yet firm, tannins make this a good food wine!
Juicy burgers and steak frites, as well as sausages, stews and pasta with rich meat and tomato sauces.