AreaThe communes of Butera and Riesi in the D.O.C. zone in the Province of Caltanissetta.
Grapes80% Nero d’Avola and 20% Syrah.
Vinification and Maturation
For each of the varieties (which are vinified separately) fermentation lasts 3 weeks at temperatures between 26° and _30° C (79°- 86° F). The wine matures for 12 months, 70% in 350-liter tonneaux and 30% in 60 hl. Slavonian oak casks, followed by a further period of bottle ageing.
ColourA bright, concentrated ruby red.
BouquetComplex yet elegant, with rich notes of spices, blackberries, plums, morello cherries and coffee.
FlavourGood firm structure and backbone, with appealing nuances of sour cherries and a long finish that is reminiscent of sweet almonds.
Serving TemperatureServe at around 18° C (64° F).
Excellent with richly flavored dishes: barbecued meats, pigeon, lamb or pasta and rice dishes with meat-based sauces.