| Location |
Butera - East-central Sicily |
| 收成 |
Handbook, in the first decade of September. |
| 酿造 |
De-stemming, cold maceration on the skins for two days for two days at 5°C, fermentation at 26-28°C with frequent re-circulation and removal of the must. Malolactic fermentation in oaks barriques. |
| 陈年 |
12 months in oak barriques. Successive fining in the bottle. |
| 匹配 |
Red meats, roast and cheeses to hard paste. |