Grapes are sourced from southern Sicily, around Riesi - Nero d’Avola’s traditional heartland. Traditional fermentation at 26 to 30C, between 5 and 10 days maceration, bottled young with no oak ageing.
Ripe plum and black cherry aromas with a hint of spice. A plump and juicy red with savoury, lightly spicy and smoky characters - plus a hint of bitter chocolate and nip of tannin on the finish.
Good food wine - perfect with burgers, sausages and steak or stuffed roast peppers