Produced in the appassimento style from dried Nero d?Avola grapes, adding rich plum notes, spice and ripe body to the wine. Grapes are harvested from vineyards in Caltanissetta, about 500 meters above sea level, with maritime influence. Vines are planted south facing on trellises, in sandy and clay soil.

Just before harvest, half of the grapes are picked and dried beneath the Sicilian sun. A 12 day maceration follows, then 15 days fermenting in stainless steel.

This wine displays rich blackcurrant and raspberry aromas over its full, round body, with lush baking spice hints leading through the long, satisfying finish.