Grape varieties: Nero d'Avola, Frapperto
The content is Cerasuolo di Vittoria, but since both fermentation and aging are done in amphora, it can no longer be called Cerasuolo di Vittoria from the 2008 vintage. After putting it in the amphora, I cool the surroundings with water every day to prevent acetic acid from sticking to it. By putting it in an amphora, the amount of evaporation is large, so the degree of condensation increases a little. Therefore, it feels strong and thick.
Pioneer of "Cerasuolo di Vittoria"
A hand that represents Cerasuolo di Vittoria. Devoted to natural wine making, amphora fermentation was introduced early. It now boasts a very high degree of perfection.