Merlot 100%

West-central Sicily

South, South-East

7 years

Espallier, at a density of 4,500 plants per hectare

7,000 kg. Grapes per hectare

Manual, during the last ten days of August

De-stemming, cold maceration on the skins for two days for two days at 5°C, fermentation at 26-28°C with frequent re-circulation and removal of the must. Malolactic fermentation in stainless steel, and a period in contact with the fine lees of at least five months. Successive fining in the bottle.