Aromas of wild raspberry and dried petals, plus notes of leather and spice. The palate is complex and elegant with pure red berry and cherry fruit balanced by more savoury characters of black pepper and brown spice. Fine tannins lead to a long balsamic finish balanced by fresh acidity. A fine example of Sicily's most renowned red combining richness and elegance.

Nerello Mascalese and Nerello Cappuccio grapes are grown on volcanic soils, very rich in minerals, and scattered with small stones called 'ripiddu' which are commonly found in volcanic areas. The vines are planted at an altitude of 700-750 m above sea level and with a south-easterly aspect. Grapes are hand-harvested in mid-late October.

Maceration takes place for approximately 10-15 days at a controlled temperature of 24-26°C. Vinification takes place mainly in stainless steel vats, 50% of the wine stays 5-6 months in barrique and a further 5-6 months in large oak casks; the aging is completed by 6 months in the bottle.

Rich pasta dishes, roasted game, grilled meats and semi-aged cheeses