Produced in the Agrigento - Riesi area in central southern Sicily.

1/3 Nero d’Avola
1/3 Shiraz
1/3 Merlot

Merlot is the first grape we pick at around the end of August followed by Shiraz about two/three weeks later and Nero d’Avola at the end of September.

The grapes are very gently de-stemmed and softly crushed. During fermentation at about 22-24°C we carry out frequent pumping over followed by about 15 days of maceration on the skins. After the malolactic, the wines are blended together and carefully aged in barrels of different sizes until the end of the summer and are released around September.

It has a very deep colour and an incredible concentration of red berries and Sicilian spices on the nose. On the palate it is very soft, yet concentrated and powerful with a very long finish.