The Belice area of Agrigento province, Sicily.
Partially dried Nero d’Avola grapes
Hand-picked at the end of October.
De-stemming is followed by a particularly soft pressing. We use very frequent pumping over in the early part of fermentation. Immediate malolactic fermentation takes place.
Intense ruby red. It shows a very intense bouquet of tobacco, pepper and leather, together with cherries, damsons and blackcurrants.
Match with rich pasta dishes with meat-based sauces and any red meat.