Details

Production area:
I.G.P. Terre Siciliane, in Ispica (RG) in the Val di Noto area
Pedoclimate:
Medium structure highly calcareous soil with excellent structure
Vineyard:
Ha 3,5 Contrada San Basilio
Varietals:
Nero d’Avola and small percentages of other local varietals (Surra, Pignatieddu, Nzolia, Muscatedda, Niururuossu)
Growing method:
Free standing bush and vertical trellis with spur pruned cordon
Vinification:
Grapes are hand-picked, then after destemming and crushing, must is fermented on skins for a maximum of 48 hours, a traditional method in the Vald di Noto area (in Sicilian known as 'quarantuotturi'). A soft press fractions, then use of its own yeast.
Aging:
Short period of time in french oak barrels (3 months third use barriques ) and at least 8 months in bottles.
Ruby red color, with a dry flowers bouquet and fruity-spicy taste.

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