Varietals: 90% Nero d'Avola, 10% Grillo
Sulfites: 20 mg/L
Vinification: All grapes are co-fermented and macerated on the skins for 6 days in steel, and then 6 months on the lees in steel. Light filtering.
Notes: Salty, silky, fuller body. Tart black berries and fresh red plums on the palate. Cool-fruited and saline with rippin’ acidity.
Vigneron: Dario Serrentino