The grapes that make this wine are harvested by organic farmers in Sicily. They are picked both by hand and mechanically. They are destemmed, softly crushed, then fermented for 14 days at 25-26°C. The wine is kept in contact with the skins for 8 to 14 days. Malolactic fermentation happens thanks to a selected bacteria inoculation. The wine is then fined for 3 to 6 months in stainless steel tanks.
Very intense ruby red, with violet hues.
Typical scents of sicilian Syrah, such as intense hints of blackberry and cherry, with with a perfect fusion of spices, black pepper, liquorice and cloves.
Juicy and full-bodied, it is smooth, elegant and very persistent in its charming fruitiness.
