| Origin |
Castiglione di Sicilia (CT) |
| Soil composition |
Brown, of volcanic origin, rich in skeleton, between franc sandy to franc sandy, ph neutral, non-calcareous, rich to very rich in iron and high nitrogen content. |
| Vinification |
Traditional fermentation in red wine without the use of selected yeasts, without temperature control in truncated cone oak vats, maceration on the skins for 30 to 90 days. |
| Ageing |
24 months in large oak vats with spontaneous malolactic fermentation, 6 months in bottle. |