Obtained from Nero d’Avola and Syrah grapes grown in the hills surrounding Trapani by an accurate red winemaking. The fermentation of the pressed grapes takes about 10 days and it is made at controlled temperature of about 25-28°C. After the malolactic fermentation, the wine is matured with a short passage in oak. Ruby red with deep purple tones, elegant with inviting fruity and chocolate hints. Copious black fruit on the palate with elegant slightly bitter finishing.