Vinification: Grapes are selected in the vineyard, fermentation at 25° C
with maceration until the end of the fermentation process. Four presses in 24 hours.
Soft press and transfer of the must into stainless steel tanks. First decantation
at low temperature (17° C) for 8 days. First drawing off, temperature maintained at 25° C.
Alcohol Content: 12% - 14%
Colour: Intense Ruby Red
Bouquet: Full bodied and intense, with hints of dried fruit and violets
Combination: Barbequed red meat. Perfect with mature or
semi mature varieties of "Ragusano DOP" cheese.