Region: Vittoria, Sicily, Italy
Soil: red soil, medium consistency; formed of subalpine sands of Pliocene origin, of limestone - siliceous nature is interwoven with compact layers of fresh clay and calcareous tufa
Grapes: 60% Nero d'Avola, 40% Frappato
Harvest: manual harvest on mid-September
Fermentation: spontaneous co-fermentation in the plastic tank
Maceration: 12 days on the skins, destemmed
Sulfur: 20 mg / 500 l
Ageing: stainless steel of 500 l.
Bottling: April 2018
Bottles: 480 bottles of 0,75l
Alcohol: 12.5% vol.