Production
The Nero d'Avola grapes are sourced from the area around Salemi (Province of Trapani) in the north-west tip of Sicily. The vines are Guyot-trained, and grown at around 250m altitude on a combination of soil types. The vineyards were converted to organic viticulture in 2007. The grapes are macerated on the skins for 8-12 days, then racked and allowed to complete malolactic fermentation. 
 
Tasting notes
Aromas of ripe black fruit with a hint of spice. The palate has rich plum and bramble fruit, along with savoury and herbal notes, and soft tannins balanced by fresh acidity.
 
Food match
Rich pasta dishes, casseroles and grilled meats