This wine is produced from the heart of the DOC Noto area in the old districts of Buonivini and Agliastro where Nero d’Avola has always been cultivated. A sort of ‘cadet’ to Santa Cecilia, and the perfect expression of the territory in a less extreme but always original version.
Territories & Wineries
Above sea level
5.000 vines per hectare
Time of Harvest
Destalking followed by 14 days lying on the skins; fermentation at 25⁰C, after racking malolactic fermentation in stainless steel
To drink at once or allow to age for 8-10 years