Type: Red Wine
Grape: Nero d'Avola
Vines trained in a mix of alberello and guyot on red, sandy clay soils over limestone, these estate vines average 30 to 35 years old and are organically/biodynamically farmed and harvested by hand. The fruit is destemmed and fermented with indigenous yeasts, macerating with the skins for about 20-25 days before pressing (maceration is shorter than for Frappato because Nero skins are thinner). Aged 22 months in large Slavonian casks, which rounds out the flavors without imparting any new oak sweetness. Bottled unfiltered.
Medium-bodied, with hili pepper, wet tobacco and black cherries on the nose. On the palate, dark licorice, tart dark cherry, ashy charcoal and earth.