Classification IGT Sicilia 
Grape varieties 50% Nero D'Avola - 50% Syrah 
Vineyards location Territory of Trapani, Soria Estate 100-180 mt. a.s.l. 
Soil composition clayey and calcareous 
Training system Cordon trained, spur pruned / Guyot 
Nr vines per hectare n° 5.500/6.000 
Yields per hectare 7.300 kg 
Harvest Hand-picking Nero D'Avola III decade of September Syrah I - II decade of September 
Fermentation temperature 25°-27°C 
Producion method Traditional vinification in temperature-controlled fermenters followed by malolactic fermentation and maturation in French and American barriques for 8 months 
Period of fermentation 12 days 
Maturation 8 months in French and American barriques 
Alcohol 14,5 % by vol. 
Tasting notes Deep ruby red colour, beautiful notes of mature red fruits (cherry, strawberry) and hints of spices. Warm persistent finish . 
Production 450.000 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.