(2013 Vintage) Low yield per hectare (70 Qli/Ha). The shoots of Nerello grapes are cut so as to allow a natural withering of the grapes which increase the amount of sugar, thanks to the Sicilian hot sun and to the wind that comes from Africa. After about 15-20 days, the grapes have lost about 15-20% of their weight and are then pressed. Fermentation on skins. After a long maceration, the wine is then put into barriques made of French and American oak and is left for about 6 months. Sensory Features: Bright ruby red, vivid, full and intense. Intense aroma of red fruits, spices and red flowers. Warm, full, soft and well-balanced, with aftertaste of red fruits during the ending.