||Territory of Castiglione di Sicilia county council (CT)
||Altitude: 750 m. a.s.l. Exposure: North-East.
||Composition loamy –sandy of volcanic origin, highly draining.
||Espalier with permanent bilateral cordon pruning (cordon Royat).
||Hand-picking – 2nd and 3rd week of October.
||The vinification is carried out in frustum-of-cone shaped wooden vats, according to traditional red wine vinification method wines tradition. The malolactic fermentation is carried out.
||9 months in durmast Slovenian casks. 6 months in bottle.
||We see very well with the chicken livers in sauce, tagliatelle with pork ragu, risotto with porcini mushrooms and bacon, the tasty lamb, pigeon casserole with chestnuts, venison fillet with black truffles. Among those tasty cheese prefers medium ripe, even slightly hot.