| Cepas |
60% Nero d'Avola, 40% Frappato |
| Vendimia |
Hand-picked each grape variety separately when the grapes are at the peak of maturity (Nero d'Avola aorund the middle of September, Frappato at the end of September). The grapes are very carefully put into small containers of 15 kg. |
| Vinificación |
After a very gentle destemming, Nero d'Avola graps are fermented in 30 hl Slavonian oak barrels, at about 18-24 °C. Once fermentation is completed the juice remains on its skins for around 15 days. After it has been separated from the skins, it is put back into oack barrels, where malolactic fermentation occurs naturally. Frappato is fermented in stainless steel tanks at a temperature of 18-20 °C, cooler than for the Nero d'Avola in ordier to retain the fruity notes. After fermentation, the juice is left on the skins for 8-10 days, after which malolactif fermentation takes place. |
| Crianza |
Once the malolactic fermentation is completed, the wines are blended together, the majority of which is aged in oak barrels of beetween 30-60 hl, with around 15% being aged in French oack barriques. Oak ageing last around 1 year. |
| Maridaje |
A very versatile wine, it goes well with light meat disches, tuna and backed fish. |