Obtained from Nero d’Avola grapes grown organically in the hills surronding Trapani. The fermentation of the pressed grapes takes about 10 days and is made at controlled temperature of about 28°C. After the malolactic fermentation, the wines are mixed together, Nero d’Avola and Merlot and kept in steel tanks till the bottling. Intense ruby red. Intense aroma of red fruits, balsamic notes and herbs. Full bodied, with evidence of tannins, lovely berry fruit aroma on the palate.