DOP (Denominazione di Origine Protetta) Monreale
Grapes used: Nero d’Avola, low-yield coltivation. (typical Sicilian grape).
Harvest: Early september.
Bottling: Various batches.
Method: Maceration in stainless-steel vats.
Duration: 8-10 days.
Oak-ageing: 7 months.
Type of barrells: Nevers, Allier, oak barrique ageing, followed by 4 months of bottle-ageing.
Brillant ruby-red color with violet edges.
Complex, fragrant bouquet with hints of oak and fruit.
The palate is polished, refined, warm and dry, with good body and great personality.
Serve at 16-20°C. with meat-based dishes, game and hard cheeses.