60% Nero d'Avola, 40% Frappato di Vittoria. Estate grown. 25 year old vines.

Red clay soils with subalpine sands composed of limestone & silica. 230 meters elevation.

Spontaneous fermentation on the skins in concrete vats using indigenous yeasts. Aged in Slavonian oak botti for 18 months followed by 1 year in bottle before release.