| Grape varieties |
50% Nero d'Avola, 50% Frappato |
| 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, whereas the Frappato at the end of the month. |
| Vinification |
Grapes are chilled overnight between 6-8°C to protect the aromatic characteristics of grapes. Natural maceration on the skins is carried out in the pneumatic press, at a cold temperature, for 2 hours for the Nero d'Avola and 4 hours for the Frappato. The grapes are pressed very gently to a maximum of 0.6 bar. The must is stored overnight at 10°C to allow natural sedimentation. Finally, the fermentation takes place at a temperature of around 17°C for about 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, it perfectly matches light vegetable or fish dishes, as well as with white meat. It is also ideal with sushi, or as an apéritif. |