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Nero d'Avola. Twenty- to 30-year-old vines are planted to south-facing vineyards 80 meters above sea level in volcanic soil with white sand and chalk deposits. The fruit is handpicked and the skins are gently broken. Fermentation occurs in stainless steel tanks. A first blending of lots takes place when the wine is placed in barrique; a second at the first racking. The wines are then bottled with minimum intervention.
Tasting Note: Offers aromas and flavors of dark and sour red cherries, spearmint, spice and oak. A velvety palate of lush, concentrated fruit balanced by a fine acidic underpinning and ripe, sweet tannins ends in a long finish.
