Frappato

Red cherry, pomegranate, raspberry leaf and warm Mediterranean herbs accompany a vibrant, silky profile with fine tannins, savoury mineral tension and a long, refreshing finish. Frappato accounts for seventy percent of the blend, with Nero d'Avola at thirty percent. Native-yeast co-fermentation takes place in concrete with fifteen days on skins; maturation continues for seven months in concrete and one month in bottle.