The selection of the vintages best Nero d’Avola and Syrah are harvested by hand and transported in small crates to the wine cellar.
De-stemmed grapes are barrel fermented and macerated for about 20 days. The wine is aged in French tonneau for 12 months before blending and bottling. Aged for 2 years in bottle before release.
A juicy red with notes of plum and chocolate. Hints of spice and prune; it is full in body with chewy tannins and a fruity finish.