||The plants in the vrucara contain an ancient and exclusive genetic code of Nero d'Avola, guarded for centuries in Montoni. We find out about it in 1590 in the De Naturali Vinorum Historia.
||Fermentation in cement container with long maceration on the skins, 25 days. Spontaneous malolactic fermentation entirely made of cement.
||45 months in cement, 6 months in barrels, 6 months in bottle.
||Red meat, roasts, wild game, cold cuts and hard cheeses.