100% Nero D’Avola
The Nero d’Avola grapes are selected form low-yielding, fully organic vineyards in the province of Trapani, in Sicily. These vines are trained in the Guyot system.
The plants are an average of 20 to 35 years old, with a plant density of approximately 4500 plants per hectare.
The grapes are carefully picked by hand in mid-September.
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 at a controlled temperature of 23-25°C for 8-10 days.
Frequent 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 malolactic fermentation.
15% of the wine for 8 months in second passage American oak barrels.