“We aim to craft a distinctive Nero d'Avola. This journey begins with intensive work in the vineyard. The grapes are selected from vineyards featuring vines aged at least 70 years and others that are 10 years old. Subsequently, in the winery, we employ a technique of extremely long skin maceration. This approach helps the Nero d'Avola shed its typical sharp tannins, resulting in a highly elegant wine. We then allow it to mature for at least an additional 3 years in our cellar before introducing it to the market. This wine is created to restore honor to a grape variety that has traditionally been misunderstood in Sicily.”

100% Nero d’Avola from a vineyard 550 m above sea level, sandy soil. 2 months of maceration on the skins, aged in concrete tanks for 1 year, 2 years in the bottle.