60% Frappato, 35% Nero d’Avola with a small amount of Grenache. 30 days of maceration on the skins in vertical “tini”, the skin gets manually pressed down 2 times a day, without temperature control or added yeasts. Pressed and blended after fermentation in 25 year old truncated conical vat of Slavonian oak for aging. Racked at least three times before bottling.. Aged for 12 months. Minimal added sulfur and no filtering or fining.