Description: A judicious blend of two classic grape varieties, the nero d'Avola and the sangiovese, yields this lovely, ruby-red wine. Richly redolent of sun-ripe fruit, is flavours, too, are fruity, and it is lightly tannic. 
Ageing potential: 2 years 
Storage: Away from light at 12°C 
Serving temperature: 16-18°C 
Glass: Balloon 
Serving suggestions: With red meats, hearty main courses, and full-flavoured cheeses 
Production area: Hilly area in central Sicily over 400 m 
Training method: Espalier 
Soils: Medium textured, mostly clay 
Vineyard aspect: South/East 
Weather: Mediterranean climate with significant temperature differentials 
Harvest: Late September 
Vinification: De-stemming of ripe grapes and 8-day fermenation at 24°C. Pressing-off and immediate malolactic fermentation. 
Skin contact period: 8 days 
Malolactic fermentation: Developed 
Alcoholic content: 13,5% Vol. 
Oenologist: Filippo Di Giovanna 
Visual: Ruby red 
Nose: Morello cherry, ripe fruit, currant, plum 
Palate: Full and fruity, with good body, lightly tannic, hints of vanilla 
Finish: Tannic