To produce it are used only Nero d’Avola grapes, harvested in the first two weeks of September. The vine variety is known also with the name Calabrese, but it is typically Sicilian and it is present on both the eastern and western side of the island: in the first it gives a smooth and fruity wine, in the second full-bodied. If it used in single-vine variety, it gives structured and complex wine, suitable for a long ageing.
Treatment: grapes ferment in steel tanks at a controlled temperature of twenty-six, thirty degrees for fifteen days, then the wine is refined in barrique for a period that goes from four to six months and, at the end, in bottle for other two or four months.
Description: the colour is intense red-purple, with violet and, if aged, orange shades. At the smell one can feel plums, cherries, black cherries, blackberries, blackcurrants and spices like black pepper, vanilla, licorice and clove; if the wine is aged, it smells also of chocolate, leather and tobacco. Taste is fruity, lightly acid and with a velvety marks given by tannins.
Complement: it matches well with roasts, embers red meat, game.