A remarkable red blend, combining three indigenous Sicilian varietals: Nero d’Avola, Nerello Mascalese, and Frappato. Rich, smooth, dry.
Wine color: Red
WINEMAKING: Harvested in September, the grapes were vinified in stainless steel vats and macerated with their skins for about 12 days at 26-30°C (79-86°F). After malolactic fermentation, the wine was racked into French and Americanoak barriques, 90% new, for 18 months.
Barrel Aging: 18 months in barrel, 50% French oak and 50% American oak.
Tasting Notes: A blend of indigenous red varieties, this dry red wine has a deep purple color and is elegant, intense and balanced. It offers up an essential taste of Sicily: Full aromas with notes of red fruits, such as plums, mulberries, black cherry and blueberry. On the palate the wine is full bodied with nuances of spice, licorice, tobacco, pepper, and cocoa and fine tannins that add structure to the round, savory finish.