AreaThe districts of Butera and Riesi in the Province of Caltanissetta.
Grapes100% Nero d’Avola.
Vinification and Maturation
The grapes were harvested in the third week of September. Fermentation lasted 8 days at a temperature of 28°-30°C. (82°-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 brilliant, fairly deep ruby-red.
BouquetBroad and persistent, in which one finds, apart from almond blossom notes, intense spicy hints.
FlavourDry, well-structured and extremely rounded, it offers very complex fruit flavors on the palate. These are reminiscent of cherries preserved in brandy, mingled with a very appealing spiciness that lingers on the finish.
Serving TemperatureServe at around 18°C. (64°F.)
Delicious with richly-flavored dishes, barbecued meats and fairly mature cheeses.