Grape variety: Nero d'Avola, Frapperto
Thick and juicy, condensed only in dry years. When it's freshly opened, it's simple with just the fruit, but the next day it starts to look three-dimensional, and it's been working fine for over a week! It makes me feel the high potential of this year.
We select grapes that are in particularly good condition from the old sections of the fields we own. Harvest starts in mid-September for each variety and continues until the end of October. Harvest as late as possible to get the energy of grapes beyond the variety. The upper part of the plastic fermentation vat is opened, and while oxygen is supplied, fermentation is carried out slowly with only wild yeast. No temperature control. Maceration is an exceptionally long 30 days for Sicilian wines. After assemblage and straining in a colander, it is put in a large barrel and aged for 12 months.