From selected plots of vines - mostly 30-40 years old, grown on south-facing higher ground where the calcium-rich soil gives greater delicacy and perfume. They are all 'albarello' (head-trained) bush vines - which are particularly suited to hot and windy climates. The grapes undergo 20 days maceration with regular punching-down of the cap. Then the wine is matured for 10-14 months in French barriques and aged in bottle for 6 months prior to release.
This splendidly opulent wine shows the heights that Nero d’Avola can reach. It’s showy, but in a good way – generous and charming, with expressive plum and cherry fruit and coffee and violet notes along with well-integrated oak following 14 months in French barriques. All of this is backed up by silky-smooth tannins and mouth-watering acidity. This is not the sort of wine that needs an explanation – it’s virtually impossible to not be impressed by it.
Roast dinners, game sausages, hearty stews.