Wine fruit of the tradition of winemaking, handed down for generations: moderate contact of the grape with the must that ferments (36 hours max), followed by gentle pressing with manual screw press, a process that guarantees the respect of original aromas and flavor.
Wine produced in 2015, rested for over a year in oak barrels without any physical treatment before bottling. Any residuals are due to this treatment. The smell and the taste recall those of the bunch of ripe grapes Nero d’Avola just picked.Pdf 2019
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