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Production area: Sambuca di Sicilia (AG), Siclia Grape variety and vinification: Nerello Mascalese. Low production yield (about 70 Qli / Ha). When the grapes reach maturity, the shoots are cut and a partial process of withering on the vine begins. When a weight reduction of 15-20% is achieved, the grapes are harvested, pressed and fermentation begins in contact with the skins. After a very long maceration, the wine is decanted into barriques where it rests for about 6 months. Color and combination: Red. Perfect with Mediterranean appetizers and first courses based on eggplant or mushrooms, meat and roast stew.

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