Grape varietes: 100% Nero d'Avola 
First year of production: 2008 
Number of bottles produced: 40,000 
Production area: Sambuca di Sicilia (AG) 
Name of plantig of wineyard: Ulmo 
Altitude: 200 m.a.s.l 
Yield per hectare: 9 tonnes 
Training system: Vertical trellis; spur pruned cordon 
Planting density: 3800 vines/hectares 
Harvest period: 18 September 
Vinification: After destemming and soft crushing the grapes are fermented in stainless steel for 14 days at 25 degrees with shuffling repeated until the end of the period. At the end of racking soft press. The wine makes the malolactic fermentation in steel. In January the wine is moved into 3rd and 4th passage barrels for 8 months until September in order to soft the tannins. Aging 6 months in bottle 
Fermentation equipment: Stainless steel fermenters 
Fermentation temperature: 25° 
Bottling period: September 2009 
Duration of fermentation: 14 Days 
Alchol contenent: 13.50 
Total acidity: 5.65 
PH: 3.30 
Ageing potential: To drink now or age up to 10 years 
Soil type: From shallow to very deep soil, medium texture: good presence of stones, slightly calcareous with sections of deep vegetable matter.