12 – 13% VOL – Total acidity 6.6 – pH 3.2

Color: onion skin pink
Nose: notes of strawberry and pomegranate, red berry fruit
Mouth: fresh, savory, with a good sensation of fullness and pleasantly acidulous
Aging: to be enjoyed young and up to about 4 years, discovering its evolution
Serving temperature: 8 – 10 ° C
Type of plant: irrigation counter-espalier
Pruning system: spurred cordon on old vineyards, guyot on new plants
Soil type: moderately calcareous
Fertilization: organic, green manure
Altitude: 40 m asl
Distance from the sea: 3.5 km from the Mediterranean Sea
Plant density: 5000 plants per hectare
Total hectares: Nero d’Avola 8 – Syrah 5 – Merlot 3
Harvest period: 1st – 15th September
Harvesting method: night mechanics

In the basement:
Destemming followed by soft pressing. Followed by cold static decantation and subsequent fermentation with selected yeasts at 16° for over ten days.
Maturation in steel for 8 months and subsequently bottling.