Vittoria area, 400m a. s.l. in Sicily.

100% Nerello Mascalese

Hand-picked at the end of September.

After de-stemming, the must is fermented on the skins with frequent remontages during the early stages of fermentation. Once fermentation is finished, we continue the skin contact for about 15 days. Malolactic fermentation occurs naturally once the must is separated from the skins. The wine is kept on its very fine lees for about 6-8 months before being bottled.

Bright ruby-red in colour, vibrant, with a lovely luminosity. The aroma is fine and complex, reminiscent of a variety of red fruits, with a sophisticated spicy character. The tannins are silky-smooth, balanced with a remarkable mineral character.

Perfect with pasta made with white meats, or tomoato based sauces. Great with roasted meat, but also with flavoursome fish dishes and barbequed fish.