||Sotto Cantina vineyard in Castiglione (Sicily) at an altitude of 700 m a.s.l.
||Time of harvest: second week in September.
||Vinification: in steel at controlled temperature 26-28 °C. Maceration: with skins for about 18-20 days.
||12 months in medium high toasted French oak barriques (40%new). After,12 months in bottles.
||Game, meat loaf, pork loin baked, seasoned hard cheese.