70% Nero d’Avola, 30% Cabernet Sauvignon
Selected vineyards in the south-western area on the Island of Sicily.
Training method includes both the Spurred Cordon and the Guyot method, with an average plant density of 5.000 plants per hectare.
Manual harvest occurs in the middle of September.
The two grape varieties are vinified separately using the same technique. After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing colour extraction. Fermentation takes place in Stainless steel tanks at a controlled temperature of 23°C for approximately 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 a second fermentation. The two wines are then blended in late October and 25% of the resulting blend is placed American and French oak barriques for approximately 4 to 5 months.
25% of the wine is aged in French and American oak barriques for 4 to 5 months.