||60% Nero d'Avola, 40% Frappato
||Altitude: situated at approximately 200 m. a.s.l.
||Espalier spurred cordon for the Nero d’Avola grapes, guyot for the Frappato grapes.
||By hand into crates, in the end of September.
||Fermentation : controlled temperature (24-26 °C). Maceration: for approximately 10-15 days.
||Mainly in stainless steel vats, 5-6 months in barrique and at least 6 months in the bottle.
||Wonderful accompaniment to roasts, grilled meats, small game, egg plant ‘caponata’ and semi-aged cheeses, such as Ragusano DOP.