100% Nero d’Avola.
Hand-picked towards the end of September.
During vinification and bottling we add absolutely no sulphur. The grapes are very carefully destemmed and softly pressed. Throughout the fermentation we carry out frequent remontages and délestages. After fermentation, the juice remains in contact with the skins for 3-4 days. After the malolactic fermentation, the wine is left on its fine lees, until it is bottled.
Intense purple in colour. The bouquet is very fresh, with notes of red berry fruits. Round and soft.
With antipasti, like anchovy bruschetta, or all kinds of pasta dishes.