Sicilia DOC

Deep red colour accompanies spice, dark fruit, caramel, coffee and plum. The palate is structured and balanced, with soft tannins, vanilla and a long finish. Nero d’Avola and Cabernet Sauvignon form the blend, and alcohol reaches thirteen and a half percent. Suggested pairings include aged cheese, cured meats, roast meat and food from the grill.

Deep ruby-garnet colour accompanies cherry, plum and blackberry, with spice, violet and camphor. The palate is full-bodied, velvety and balanced, with fruit, berry, graphite, liquorice and dried-thyme notes. A long finish is also present. Six to eight days of skin maceration precede alcoholic and malolactic fermentation. The wine then spends at least ten months in large oak casks, followed by time in enamelled vats and one month in bottle.

Raspberry and cherry mingle with delicate spicy and balsamic notes. The colour is bright ruby with violet reflections. The palate is soft and fresh, with caressing tannins. Nero d’Avola comes from south-western Sicily, at 200 to 400 metres on clay-loam soils. After malolactic fermentation, the wine spends about four months in tanks and at least eight months in bottle.