GRAPES: 50% NERO D’AVOLA - 50% SYRAH Two varieties that combine perfectly, combined in the search for an intense red but in which the altitude and the soils allow it to veer decisively towards elegance. Large woods to respect the unmistakable varietal expressions.

Vinification:
These two varieties are hand harvested at different times and processed analogously; the grapes are selected by hand on a sorting table, crushed and sent to a soft press. Then they are fermented, half in 50 hectoliter wood vats and half in 50 hectoliter steel vats. After macerating for four weeks on the skins, aging continues in the same 50 hectoliter vats, in barriques and tonneaux.

70% Nero d’Avola and 30% Syrah A blend played on ton - sur ton; the most widespread and adapted of the Sicilian varieties with a great classic of French viticulture, with origins in Provence that inspires the style, the soils, the altitude, the enological technique and the cultivation method are all aimed at enhancing the aspect of minerality and freshness.

Vinification:
These two varieties are hand harvested at different times and processed analogously; the grapes are crushed and sent to a soft press which extracts fractions of must until the right color is attained. The free run must attained is sent to steel vats for cold settling for a few days. The clear liquid is fermented at 15 degrees Celsius. At the end of fermentation, it is aged in steel on the dregs until January when blending occurs.

50%Grillo 50%Sauvignon Blanc. Yellow color slightly tinged with sea green; scents of flint, fresh grass, Sicilian medlars, freshly harvested wheat; on the palate well balanced between the freshness of the Sauvignon and the greater structure of the Grillo. Well balanced wood and excellent flavor.

Vinification:
The grapes are harvested by hand in bins that are refrigerated overnight in a cold room until they drop to 12°C; the next morning they are selected by hand on a sorting table and sent whole to a soft press. The free run must obtained is sent to steel vats for two weeks’ cold settling and stirred daily. At the end it is poured into tonneaux, steel and oak barrels for fermentation (25% steels; 60% barrels; 15% barriques and tonneaux). The wine is aged in oak wood for 9 months, of which 50% in large 35.25 hl barrels, and 50% in 5 hl tonneaux.