Grape variety: Nero d’Avola 

Vinification: after de-stemming, the grapes are fermented in small stainless steel tanks with selected yeasts at 23°C. During maceration, 10-12 days, are made breaks of daily cap by manual punching. After racking, malolactic fermentation takes place in steel tanks with indigenous lactic bacteria.Aging: 8 months in French oak casks, 6 months in bottle before release.

Tasting notes: deep ryby red with llight violet reflections.On the nose: notes varied, ranging from fruity notes of blackberries, cherries, raspberries those spicy rosemary, tobacco, cloves. On the palate: large structure with balanced acidity and fine tannins, silky but alive and well present to confer the right vivacity and nice length to the wine.

Food pairing: oxtail soup and beef stew, BBQ burgers

Alcohol content: 14 % vol.

Serve at 16°-18°C

Delivery during 2-3 working days.