Vineyards: Vigna Giovane 480 mt s.l.m.
Land: medium texture and average clay
Pruning system: guyot
Grape: Nero d’Avola 100% manual harvest
Yield per hectare: 90 quintals
Harvest: second decade of September
Winemaking: Destalking, maceration and fermentation through indigenous yeasts in stainless vats for 14 days at 24°C, racking, short refining in concrete vats and in bottle.
Intense ruby red colour.
Menthol aroma, together with sweeter ripe red fruit and pepper hints. Intriguing and complex.
The taste is velvet, sapid, vibrating finish, with a typical acidity of the variety, which leds to appreciate the fruity aftertaste.