AreaThe districts of Butera and Riesi in the Province of Caltanissetta.
Vinification and Maturation
The must fermented for 2 weeks in vertical vinification tanks (using the submerged cap system) at a controlled temperature of 30°C (86°F). The wine matured for 12 months, 50% in 350 liter (92 gallon) tonneaux and 50% in 60 hectoliter (1,320 gallon) oak barrels, followed by a further period of bottle aging.
ColourA sumptuously deep garnet-red.
BouquetA rich bouquet, with scents of red berry fruits, blackcurrants and blackberries, perfectly melded with attractive vanilla notes.
FlavourSoft yet well-structured, with hints of wild berry fruits (especially raspberries and blackberries) and spices. A very long finish.
Serving TemperatureServe at around 18°C. (64°F.)
Delicious with salamis and sausages, roasts, spitroasted meats, mixed grills or strongly-flavored, moderately-aged cheeses.