Nero D’Avola grapes from plots grown organically in the Camporeale area are used. The grapes are harvested by hand, brought to the cellar and vinified in steel with maceration for 9 days. After racking, refinement in chestnut tonnaux for nine months. At first glance it feels a passage in wood with hints of almond and cloves, then oxygenating the glass a little, all the freshness of red fruit comes out. In the mouth it is rightly tannic, with an excellent acidity that gives freshness and makes you want to drink yet another sip.
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