Description

GRAPE VARIETIES – Frappato 50%, Nero d’Avola 50%.

VINIFICATION – Pressing , destemming, followed by 15 days of maceration on the skins at a controlled temperature of 22-27°C.

REFINING – In steel tanks and in bottles.

COLOR – Intense garnet red.

PARFUMS – Notes of red berries, licorice base, light chocolate note.

FLAVOR – Full-bodied and warm, with a lovely freshness that balances with the alcohol provided by the frappato.

SERVING TEMPERATURE – 18°C.

ALCOHOLIC STRENGTH – 14%

FOOD & WINE – Red meat, game and mature cheeses such as Ragusano DOP.