Municipality:  Mazara del vallo

Variety:  100% nero d’avola

Hectares:  8 hectares  

Altitude:  200 meters a.s.l.

Soil: 40% clay, 40% sand, 10% silt

Alcohol content: 13 % Vol 

Ph: 7.5

Rootstock: 140 RU 

Density:  4000 stocks/ha

Year of planting:  2004

First year of production:  2006

Production:  120 quintals per hectare

Vinification:  red vinification at a controlled temperature of 20/22 degrees for 12 days, devatting and subsequent malolactic fermentation in steel tanks.  

Aging:  French oak barrels for 3 months and then bottled for another 3 months.

Wine: it has a beautiful deep red color, the nose has a strong scent of fresh fruit, in particular red cherry, plum, blueberry; On the palate it is intense, soft, harmonious and persistent.  It should be served at a temperature of 18-20 degrees C, excellent for choice dishes such as game and with red meats.