Nicosia

Redcurrant, cherry, floral notes and gentle spice define the profile. The palate is medium-bodied and balanced, with delicate tannins and freshness. Eighty percent Nerello Mascalese and twenty percent Nerello Cappuccio come from volcanic sandy soils between 650 and 750 metres. After a forty-eight-hour cold maceration, fermentation takes place in stainless steel, with five to six months in tonneaux.