Classic red vinification for about 10 days at controlled temperature, soft pressing to extract only the best juice. The contact between the skins and the must creates a “hat” that has to be punched to let the oxygen pass through allowing fermentation. Subsequently, the wine is decanted and ends its process through malolactic fermentation.
Perfume that evokes the Sicilian landscapes. Characterized by warm and sumptuous aromas of ripe fruit, cherry jam, plum, and morello cherry, with notes of violet and licorice.
It has an excellent balance between tannins and acidity, a deep taste, an important structure, and an innate softness on the palate.