TASTING NOTES: Abundance of red fruits like plum aromas, ripe blackberry typical of western Sicily Nero d’Avola blended with scents of cocoa, and almost Sacher cake. The wood is fully integrated until it disappeared. Soft tannins and roundness characterizes the wine. TECHNICAL NOTES: After destemming and soft crushing the grapes are fermented in stainless steel for 14 days at 25 degrees with shuffling repeated until the end of the period. At the end of racking soft press. The wine makes the malolactic fermentation in steel. In January the wine is moved into 3rd and 4th passage barrels for 8 months until September in order to soft the tannins. Aging 6 months in bottle.