A very light ruby- red wine with intense aromas of small red berries - cherries, blueberries, raspberries and blackberries. It is lively and fresh to the palate yet subtle ongoing flavours of red berries. The moderate tannins mean this can be served at 12-14°C and ideal with oily fish such as sardines with fennel and pasta.

Soil: Sandy, red, rich in texture slightly south-west sloping at around 260m above sea level
Plants and Pruning: Frappato using the classical Guyot system; planting density of 6000 plants per hectar.
Average age of the vines: 10 years.
Harvest: Last week of September.
Yield per hectare: At around 6000 kg per hectare.
Vinification: Fermentation takes place at 18-20° over more than 18 days. This is followed by the malolactic fermentation stage when the wine is left to age in stainless steel vats for a period of 3 months. After bottling, the wine is aged further for about 2 months.
Bottle size: 750 ml.
Serving temperature: 12-14°C.
Alcohol content: 13.5%.

A wine made from Nero d’Avola and Frappato grapes which produces a deeply intense and rich red colour. The nose is dominated by the flavour of cherries that is accompanied by notes of plums and ripe blackberries. It has a well balanced palate with strong tannins and goes well with red meat and pasta dishes especially with strongly flavoured dishes such as the traditional pasta alla norma made with aubergines and ricotta cheese.

Grapes: Nero d’Avola 60 %: 40 % Frappato
Soil: Sandy, yellow-red, south facing
Plants and Pruning: Frappato trained in the classical Guyot way; Nero d’Avola using the spurred cordon system. Planting density for both 6,000 plants / ha
Average age of the vines: 15 years
Harvest: Between the end of September and beginning of October, depending on the year
Yield per hectare: Maintained around 6,000 kg / ha due to the type of pruning and the thinning of the bunches
Vinification: The grapes are carefully selected prior to fermentation which is conducted throughout at a controlled temperature of 25°C for at least 10 days. Following the pressing and the malolactic fermentation the ageing process lasts 24 months in stainless steel vats
Alcohol content: 13.5%
Bottle size: 750 ml, 1,500 ml, 3,000 ml
Serving temperature: 18°C
Prizes and awards:

Brilliant ruby red colour more or less intense; on the nose it shows very pleasant notes of red berry fruit, musk, plum and plain chocolate. The aftertaste releases a special note of “carruba” a typical fruit of the Region

Of intense ruby red color, with notes of spice with hints of dried fruit, red berries, hints of chocolate and vanilla; the palate is warm, tannic, velvety, very persistent.

This wine has an intense ruby red colour, on the nose it shows hints of ripe plum with light spicy notes and an odea of cocoa and licorice. The aftertaste reminds of toasty dried fruit and of ripe carob