Nero d'Avola, Frappato.
The two grape varieties are harvested at different times as they ripen at different rates. All grapes are meticulously harvested by hand: the Nero d'Avola in mid-September and the Frappato towards the end of September.
The two grape varieties are vinified separately. The grapes are de-stemmed, but not crushed. Selected yeasts are added and fermentation takes place at 24-26°C.
When fermentation is complete, maceration on the skins is then limited to avoid extraction of bitter tannins, ultimately resulting in a fresh, lively, fruity wine. After the malolactic fermentation is complete, the two wines are blended together.
Winemaker's tasting notes
Intense ruby in colour, the bouquet is reminiscent of dark berries. The palate is soft, well-rounded, full of elegance and finesse, with a long finish.