Winemaking
Follows traditional winemaking in open-fermenters with daily hand-plunging for seven days; pressed with a natural malolactic then aged in old American oak hogs-heads for 6 months. This variety has the capacity to hold its natural acidity even in a warm area, so any additions made were minimal.

Nose
Hints of seasoned American oak and an ever-so slight ripe, fruit cake character combined with European earthiness.

Palate
A medium-bodied, robust and voluptuous red, the wine exhibits dry cherries, dark chocolate and abundant ripe plum characters against a smooth fine palate and velvety tannins. Vibrant cherry-red colour.

Food
Serve with grilled lamb or richly sauced pasta dishes or traditional Sicilian caponata.

Cellaring
Medium term