This fresh blend of Nero d’Avola and Syrah opens with a ripe raspberry note, and it shows a soft, plush texture and a chewy close. It has a ripe blackberry flavor, with a smooth, creamy texture.

Production area: Pachino (Ragusa) 

Soil: medium composition. Altitude 150 m. 

Grapes: 70% Nero d'Avola and 30% Syrah 

Cultivation: 
espalier-cultivated vineyards; density: 4,200 plants per hectare for the nero d'avola grapes and 4,800 plants per hectare for the Syrah grapes; average yield: 75 q per hectare 
Exposure Southeast 

Harvest 
by hand; from the last decade of August to the first decade of September 

Vinification 
de-stemming, cold maceration of the skins for two days at 7°C, fermentation at 26°-28°C with frequent pumping of the must over the grapes and wine-crushing; malo-lactic decomposition in steel and permanence of the fine dregs for at least 5 months.