Production area: Noto
Classification: IGP Terre Siciliane Rosso
Variety: Nero d’Avola 75% / Mix White and Red local Variety 25%
Alc vol: 13%/14%
Soil composition: Medium texture Chalky
Age of vines: 10 years
Training method: Head/spur bush (7,000 vines per hectare)
Height above sea level: 40 mt
Yield per hectare: 60 quintals
Agriculture: Organic, no herbicides, no treatments with chemical and/or synthetic fertilizers, pesticide treatments limited to low doses of copper and sulphur.
Wine making technique: 8 days maceration with the skins, then drawn off and kept at room temperature, the fermentation develops naturally without inoculation of wine yeast.
Aging: Containers of stainless steel
Sulphur dioxide added before bottling aimed at 30/40 mg/l