Area: The districts of Butera and Riesi in the Province of Caltanissetta
Grapes: 100% Cabernet Sauvignon
Alcohol level: 14,5% vol.
Vinification and ageing: The harvest was carried out by hand at the beginning of September. The must fermented for 2 weeks in vertical vinification tanks, using the submerged cap system. After de-vatting, the wine matured for 12 months, 50% in 350 liter (92 gallon) tonneaux and 50% in 60 hectoliter (1,320 gallon) oak barrels, followed by a further period of bottle ageing.
Colour: A concentrated and opaque ruby-red.
Bouquet: A fine yet intense nose, in which one finds almost jam-like ripe red fruit scents, mingled with attractive floral notes against a light background of vanilla.
Flavour: Full-flavored and rich in extract; the sensations on the palate echo the fruity and floral notes that are evident on the nose.
Serving temperature: Serve at around 18°C. (64°F.).
Food matches: It goes well with full-flavored pasta and rice dishes, barbecued meats and fairly aged cheeses.
Organoleptic characteristics: Ruby. From a blackberry background, vegetal notes and undergrowth emerge, alongside leather and fur sensations. Swig full and savory, with tannins just an almond in the finish.