50% Nero d’Avola - 50% Frappato.
The Nero d’Avola is harvested around the middle of September and the Frappato at the end of the month.
The grapes are carefully de-stemmed and very gently pressed. Natural maceration on the skins in the pneumatic press. The must is kept overnight at a controlled temperature to allow natural sedimentation. Once fermentation is completed, the two wines are blended together and left on the fine lees.
A beautiful pale pink colour, with hints of copper, there are lovely notes of berries on the nose, with hints of violets and roses. The palate is elegant and persistent.
Ideal with light vegetable or fish dishes, or white meat. It’s also perfect with sushi, or as an aperitif.