| Origin |
Castiglione di Sicilia (CT) |
| Soil composition |
The land has perfect aspect and position, black from lava sands, and thus extraordinarily rich in minerals, surrounded by woods and more recent lava flows. |
| Vinification |
The grapes are picked into crates and, if necessary, are at once refrigerated at 10 ⁰C, then selected by hand; after destalking, they ferment at 23 ⁰C in wooden vats and in stainless steel vats, they remain on the skins for 14 days, with a mixing and two manual stirrings each day, decanted with the help of the vertical press and the wine obtained thus matures in wooden and stainless steel vats for 6-8 months. |
| Ageing |
In wooden 50 hl vats and stainless steel. |
| Pairing |
A wine for everyday drinking. Its gastronomic adaptability allows it to accompany the simplest dishes such as pasta with tomato to more complex dishes of meat and fish. |