||30% Cabernet Franc, 70% Cabernet Sauvignon
||Menfi e Sambuca di Sicilia (AG)
||Altitude: 150-400 m. a.s.l.
||Shallow soil, few stones, average limestone; moderate fine texture, with a good fraction of yellow clay. MAROCCOLI: dark deep soil, very few stones, rich of organic materials.
|Yield per hectare
||7,7 tonnes, 1,7 kg per vine
||25th August, 10th September
||18 days (aging 14 months in 225–litre Allier oak barrels, half of them new; 12 months of bottle ageing).
||The grapes are destemmed and crushed; extraction on skins followed by15/18 days of maceration.
||After racking the wine is matured in new French oak Allier barrels for 14 months. Malolactic fermentation in barrels.
||Well-flavoured cheeses, braised meats, beef fillet with black pepper.Ravioli with ricotta, mutton, stewed kid with potatoes, risotto with caciocavallo cheese (Ragusano D.O.P).