Nero d’Avola
 Sicilia DOC 
100% Nero d’Avola. 
Density of 5000 plants per hectare and yield of 60 hectoliters per 
hectare. 
Vinification 
Destemming and cold maceration on the skins for 2 days at 10°C, 
fermentation at 26°-28°C, pump-over and removal of the must. 
Malolactic fermentation in stainless steel tanks and a period in contact 
with the fine lees for at least 5 months, followed by aging in the bottle.