1/3 Nero d’Avola, 1/3 Primitivo, 1/3 Corvina Veronese.
All three grape varieties are selected from some of the best vineyards in the region of Sicily, Puglia and Veneto, respectively.
The Nero d’Avola and the Primitivo are trained using the Spalliera method. The Corvina Veronese is trained using the traditional Pergola Veronese system.
The Primitivo grapes are the first to ripen and are harvested in late August. The Nero d’Avola is harvested towards the middle of September. The Corvina Veronese is the last to ripen and harvest occurs towards the early part of October. Harvest is manual on all three grape varieties.
The three grape varieties are vinified separately but all using the same technique.
After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing color extraction. Fermentation takes place at a controlled temperature of 25°C for 8-10 days. Both remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic bacteria are added to induce the second fermentation.
The three wines are then blended together in equal proportions.
Approximately 50% of the Primitivo is aged in first and second year French and American Barriques for 12 months.