Belice valley, Sicily.

Selected Nero d’Avola grapes.

Hand-picked in mid-October.

After de-stemming, the grapes are pressed extremely softly. During the early stages of fermentation, very frequent pumping over is done, and as soon as fermentation is complete, malolactic fermentation takes place.

An intense purple red colour. The bouquet is refreshing, with deep notes of cherries and spices. The palate is a concentration of flavours like red berries, blackberries, cherries, plums. The result is a wine of perfect balance and complexity, with a long and lightly balsamic finish.

Match with game dishes, red meats and mature hard cheeses, but also highly flavoured seafood dishes.