NUMBER OF BOTTLES : 15000

GRAPES : 100% NERO D'AVOLA DOC

ALTITUDE: 480 m above sea level

SOIL TYPE : clay rich in humus

PRODUCTION PER HECTARE : 60/70 quintals

TRAINING SYSTEM : Guyot espalier

HARVEST PERIOD : early September

IN THE CELLAR : After partial destemming of the bunches, fermentation begins with whole berries and inoculation with selected yeasts. The process takes place in stainless steel tanks at a controlled temperature, maintained between 20 and 25°C, for approximately 20 days. During this phase, punching down is done three times a day and a délestage is performed mid-fermentation. At the end of the fermentation cycle, the wine is drawn off, followed by a period of aging in stainless steel silos. After bottling, the wine rests in the bottle for 6 months before being released for sale.

BOTTLING PERIOD : March/April

ALCOHOL : 14% vol.