Origin of the vineyards: Sicily.
Grape variety: Nero D’Avola.
Yield per hectare: About 120/130 quintals.
Vine training system: Spurred cordon. Soil Sandy and tufaceous.
Winemaking and maturation: Grape maceration at controlled temperature, racking off, soft pressing of the marcs, and then in steel on the yeasts.
Sensory analysis: Red with purple shade, gives on the nose sensations of wild berries, violet and spices. Fruity mouth, with smooth tannins and good persistence.
Serving temperature: 16/18° C.
Culinary suggestions: Pairs well with all meat especially red meats, medium aged cheeses, pasta with ragù sauce and vegetables in general.