| Grape varieties |
50% Frappato, 50% Nero d'Avola |
| Harvest |
Nero d'Avola and Frappato grapes are harvested by hand and put in small containers of 15 kg. The Nero d'Avola is harvested around the middle of September and the Frappato at the end of the month. |
| Vinification |
We chill the grapes overnight in a refrigerated room to lower the temperature to 6-8 °C, thereby protecting the aromatic characteristics of the grapes. Natural maceration on the skins in the pneumatic press, at a cool temperature, for 2 hours for the Nero d'Avola and 4 hours for the Frappato. The grapes are very delicately pressed to a maximum of 0.6 bar. The must is kept overnight at a 10 °C to allow natural sedimentation. This is followed by fermentation being initiated, which takes place at a temperature of about 17 °C for approximately 12 days. |
| Ageing |
Once fermentation is completed, the two wines are blended togheter on the fine lees for 3-4 months before bottling. |
| Pairing |
Extremely versatile, going perfectly with light vegetable or fish dishes, or white meat. It is ideal with sushi, or as an aperitif. |