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Rosso di Marco is made with 100% Pignatello grapes, also known as Perricone, a black traditional grape of Western Sicily, almost disappeared, taking its name from the so called “pignatiddare“, the terra rossa of the province of Trapani, well suited to this variety, and traditionally used to craft terracotta cooking pots “pignatte”.

This Mandrarossa Cavadiserpe is a wonderful combination of Merlot and Alicante Bouschet. Its nose offers fruit-led fragrances reminiscent of forest fruits and cherry jam.