Description
Grape: 60% Nero d’Avola, 40% Frappato
Vineyard: Dorilli, Mogli
Winemaking
The grapes are gathered by hand and machine and transported to the winery in small trolleys. Once at the cantina, they are pressed and destemmed, then sent to stainless steel vats of 114 and 170 hl. The grapes are stirred three times a day with very short pumping – between 10 and 25 minutes – according to the phase of fermentation, giving due care to skins and fruit. Fermentation lasts for 7/8 days, with the temperature in the first phases held around
14/15 °C and then, when approaching its conclusion, refrigeration is suspended and thefinal degrees of alcohol are achieved withtemperatures between 24/25 °C. Once the fermentation has finished, the skins will have remained in contact with the wine for 13/15 days, and are then racked off. The malolactic fermentation occurs in the same vats, and once concluded, between December and January, and after the next racking of the malolactic the maturing begins, always in stainless steel vats of 114 and 170 hl.