Vinification

Grapes: 80% Nero d’Avola, 20% Cabernet Sauvignon. Nero d’Avola: Harvested in the second week of September, fermented using selected yeasts at 75-77°F for several days, malolactic fermentation using selected bacteria, maturation for several months in 2-year-old French barriques that with light toasting. Cabernet Sauvignon: Harvested in the first week of October, fermentation and maceration using selected yeasts at 78-82°C for several days, malolactic fermentation with selected bacteria, maturation for several months in 3-year-old French barriques with medium toasting. Blend: After maturation in oak, the wines are blended and aged for some more months in barriques to facilitate the fusion of aromas. This is followed by bottling and a long refinement.