Butera, central-southern Sicily
16° - 18° C
VINIFICATION AND AGEING
The must ferments for 2 weeks in vertical tanks at a controlled temperature of 30°C. Ageing lasts for 12 months, 20% in 350-litre tonneaux and 80% in Slavonian 60hl oak barrels, followed by a further period of ageing in the bottle.
colour: intense garnet red.
bouquet: broad bouquet with hints of small red fruits, cassis and blackberry, perfectly melded with pleasant hints of vanilla.
flavour: soft and compact, with notes of berries, especially raspberry and blackberry. Long and lingering finish.
Excellent with cured meats, roasts, kebabs and grilled meats, and matured and sharp cheeses.