The Nero d’Avola grapes come from limestone-clayey vineyards (trubi) at an average altitude of 330 metres above sea level. The must ferments together with the skins in steel at a temperature of 28-30°C for about 15 days. Malolactic fermentation follows, again in steel. The wine ages in 30 and 60 hl Slavonian barrels for 1 year and ages for a few months in the bottle.
intense hints of almond flowers, violets and hints of myrtle, followed by a delicate spiciness and pleasant balsamic notes. flavour: dry, delicate, with a fine structure and good persistence. The pleasant floral and balsamic notes perceived on the nose are perfectly matched on the palate. food pairings Excellent with full-flavoured dishes, chargrilled meats and well-matured cheeses.