Wine Type: Red
Grapes: 100% Nero d’Avola
Area of Production: community of Canicattì, Agrigento area (south west Sicily)
Soil Type: sandy-silt soils of medium consistency with an alkaline reaction due to the presence of limestone, and white in colour owing to the ‘trube’ (residual product of local sulphur mines) which characterise the soils most suitable for the production of this grape variety.
Altitude of vineyards: from 200 m to 600 m a.s.l.
Averageage of vines: 25 - 30 years
Training System: predominantly vertical shoot positioning (VSP) with renewable spurred cordon espalier
Plants/hectare: 4000-5000
Yield/hectare: 6,5 t
Harvest: beginning of October

Fermentation: small steel and cement tanks at 30ºC with 6 daily fullings
Malolactic fermentation: totally carried out
Ageing: 12 – 14 months in new French oak
Maceration: 20 days
Bottle Ageing: 12 months before release

pappardelle pasta with sausage and porcini mushrooms, bucatini pasta with meat sauce, and pasta alla Norma with eggplants and tomato sauce. Excellent with horse stew, the classic Sicilian falso magro (with a good sauce), ammuttunatu tuna (with caciocavallo cheese and garlic) with mint and garlic sauce. Best with very mature cheese with a solid texture.