Soft red from the Sicilian Nerello Mascalese grape, packed with plums, raspberries and green tomato leaves.

The grapes are picked into crates and refrigerated at once at 10° before being selected by hand. After destemming and crushing, they ferment at 25° for 12 days with two mixing over each day. After about 18 days they are pressed with a vertical press. Maturation in barriques previously used 2 or 3 times for about 6 months

Pasta sauces based on tomatoes, red meat, spicy sauces and aged cheese.