|A surface featuring a dark layer with considerable teeming organic substances, followed by deep layers of limestone mixed with rocks and sand, silt and clay. The terrains are light or dark brown based on the presence of organic substances, and they are resistant to summer drought.
|Nero d’Avola 70%, Syrah 30%
|Nero d’Avola 5,050 vines per hectare, Syrah 6,172 vines per hectare
|Average vine age
|Vine growing conditions
|Altitude: 411 m.a.s.l.
|Espalier; guyot pruning and double cordon-trained pruned-spur
|Nero d’Avola 5th September; Syrah 4th September
|These two varieties are hand harvested at different times and processed analogously; the grapes are crushed and sent to a soft press which extracts fractions of must until the right color is attained. The free run must attained is sent to steel vats for cold settling for a few days. The clear liquid is fermented at 15 degrees Celsius. At the end of fermentation, it is aged in steel on the dregs until January when blending occurs.