The grapes come from the Salemi estate at an altitude of about 140 meters above sea level. The soil, rich in organic substance, has a loamy-clayey structure and a typical pebbly skeleton.
Between the first and second decade of September. The grapes are harvested in the coolest hours of the day.
The selected grapes are macerated on the skins for about 10 days and vinified in steel vats at a constant temperature of 20°C. Once the natural malolactic fermentation is complete, maturation continues in steel before the bottling and refinement in the bottle.
Ruby red, with purple hues. Very fruity bouquet with hints of red fruit (cherries, blackberries). Rich mouthfeel, with a typical acidity of Nero d’Avola which gives it a good taste-olfactory persistence.