The wine is from red grapes, harvested when they still have good acidity, fermented after a few hours’ maceration on the skins immediately after soft crushing. Wine with a fresh, fruity flavour, delicate scent and brilliant hue.
VARIETIES: Native Sicilian red grape varieties
PRODUCTION DISTRICT: Camporeale in the province of Palermo.
ALTITUDE AND ASPECT: 300-400 metres above sea level; north-south aspect.
TYPE OF SOIL: Clay soils
TRAINING SYSTEM: Traditional guyot.
HARVEST: The grapes are harvested in the first ten days of September when they still display good acidity and are crushed softly, leaving the must in contact with the skins for a few hours.
WINEMAKING METHOD: Cold settling of first-pressing must, the addition of cultured yeasts and slow, temperature-controlled fermentation endow this wine with its typical fruity character.
SENSORY PROFILE: Bright pink hue, with a floral, fruity nose, followed by a dry, rounded, elegant palate showing great cleanness against a lingering fruit backdrop.
ABV: 12,50 %.
RECOMMENDED CELLARING: 2 years.
FOOD PAIRING: Italian appetizers (cured meats), richly-flavoured pasta dishes (also seasoned with tomatoes), fish, white meats, mild cheeses.