Classification IGT Sicilia 
Grape varieties 60 % Nero d'Avola - 40 % Perricone Vineyards location Guarini / Serro, Trapani province. South south-west exposure (200 mt. s.l.) 
Soil composition Medium mixture with a clayey tendency training system Cordon trained, Guyot 
Nr. Vines per hectare 5.000/6.000 
Yields per hectare 6.900 kg 
Harvest Hand-picking. Nero d'Avola: II decade of September - I decade of October. Perricone: I decade of October 
Fermentation temperature 26°-28°C 
Period of fermentation 14 days 
Production method Traditional vinification in temperature controlled fermenters followed by malolactic fermentation and maturation in French, American and Russian barriques for 10 mounths 
Alcohol 15% by vol. 
Tasting notes Colour: intense red ruby. Fragrance: woodlands, spices. Flavour: round, warm and soft. 
Production 40.000 bottles 
Glass Tulip-shaped goblets of medium size and height 
Serving temperature 16/18° C. 
Pairing Ideal accompaniment to roast, grilled meat, game and flavoured medium-aged cheese.