Classification: Nero d'Avola Controlled Designation of Origin Sicily.
 Grape varieties of origin: Nero d'Avola 100%.
 Production Area: Western Sicily.
 Soil type: Medium texture tending towards clayey.
 Winemaking technique: Temperature-controlled fermentation (20/22°C) with maceration lasting 8 to 12 days and subsequent spontaneous malolactic fermentation. Periodic batonage (once a week) with suspension decided by the winemaker.
 Aging: In steel tanks for 3/4 months and in bottle for another 3 months.
 Alcohol content: 14% vol.
 Serving temperature: 16°C – 18°C.
 Storage: The bottle should be stored lying down in a cool place, away from light.
 Color: Brilliant ruby red.
 Aroma: Intense, with hints of cherry and black cherry.
 Taste: Balanced, harmonious and with a long-lasting aftertaste.
 Food pairings: It goes well with meat-based first courses and roasts.
 Bottle: 75 CL