70% Nero d’Avola - 30% Frappato.
At the end of September and beginning of October.
The Nero d’Avola is fermented in open top barriques, enabling us to follow a really scrupulous process. We carry out “follatura” (immersion of the skins) by hand and extremely delicately. The Frappato, on the other hand, is fermented in 7hl terracotta amphorae.
Ruby red, with flecks of garnet. The bouquet is fruit-driven, with aromas of cherries, pomegranate and fruits of the forest, plus cocoa, leather and caramel. The palate is elegant and complex.
Ideal with pasta dishes made with mushrooms and juniper berries, but also with flavoursome fish dishes such as tuna with onions and cherry tomatoes.