Type Still Red
Varietals 100% Nero d'Avola
Winemaking Soft pressing and destemming from 10 up to 15 days, depending on the vintage. The extraction takes place through traditional pumpings. Fermentation temperature 26°C.
Aging After malolactic fermentation, 3-4 months in stainless steel tanks, then in bottle for other 3-4 months.
Intense ruby red with purple hues. Intense aromas of ripe red fruit. Good balance with soft tannins. Excellent with medium-aged cheeses and roasted meat with potatoes.